Gordana’s spinach and ricotta cannelloni

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gordanas-spinach-ricotta-cannelloni
  • 4Servings
  • 50 mPrep Time
  • 1:15 hCook Time
  • 2:05 hReady In



Print Recipe

It is surprisingly simple to make this classic Italian vegetarian pasta in your own kitchen.

Credit by: KingOfChef

Ingredients

  • SAUCE
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Nutrients

2625 kj ENERGY
26g FAT TOTAL
26g FAT TOTAL
10g FIBRE
32g PROTEIN
79mg CHOLESTEROL
746.44mg SODIUM
12g CARBS (SUGAR)
64g CARBS (TOTAL)




Step by step method

  • Step 1

    Preheat oven to 200°C. Melt butter in a large frying pan over medium heat. Add onion and garlic. Cook for 3 minutes. Add spinach. Cook for 5 minutes. Set aside to cool. Process in a food processor with ricotta and oregano until smooth. Season with salt and pepper.

  • Step 2

    Make sauce: Heat oil in a saucepan over medium-low heat. Add onion and garlic. Cook for 10 minutes. Add remaining sauce ingredients. Bring to the boil. Reduce heat to low. Simmer until sauce thickens.

  • Step 3

    Lightly grease a 2-litre capacity casserole dish. Spread one-third of the sauce over base of dish. Spoon spinach and ricotta mixture into cannelloni tubes. Place into dish. Spoon over remaining sauce. Sprinkle with cheeses. Bake for 45 minutes, or until golden and tender.




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