Spinach & Ricotta Cannelloni

Did you know that you can make your own cannelloni using lasagne sheets? Fresh lasagne sheets are a perfect vessel for creamy spinach mixture. Most of the cooking is done in the oven which means you can put your feet up and relax!

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Ingredients

onion 1 (diced)
frozen spinach 500 g (chopped)
ricotta 250 g
mild cheddar cheese 175 g (grated)
egg 2 (beaten)
fresh lasagne sheets 300 g
vegetable stock cube 1
garlic granules 2 tsp
dried oregano 1 tsp
tomato purée 2 tbsp
fresh basil to garnish
chopped tomatoes 1

Method

Before you start cooking, defrost the spinach (you can do this in the microwave too). Dice the onion.
In a frying pan, heat a glug of oil on a medium heat. Add the diced onion and fry until softened, about 7 minutes. Stir in the garlic granules and oregano and fry for another minute.
Preheat the oven to 195°C/175°C fan. Grease a baking dish large enough to fit the lasagne sheets.
Make up the stock cube with 250ml boiling water.
Divide the onion mixture between two bowls. In the first bowl, add the tomato puree, chopped tomatoes, vegetable stock and mix well. In the second bowl, add the ricotta cheese, ¾ of the cheddar, spinach, eggs and season to taste. Mix together to combine, this is your filling for the cannelloni.
Spread half of the tomato mixture on the bottom of the prepared baking dish. Spoon the spinach and cheese filling into the centre of each lasagne sheet, roll up tightly and place seam-side down in the prepared baking dish. Continue filling and rolling until you’ve used all the filling.
Pour the remaining tomato mixture over your cannelloni and sprinkle with the remaining cheddar.
Bake uncovered for 30 minutes, or until the cheese is golden and bubbling and the pasta is cooked through.
Garnish with fresh basil before serving. Plate up and enjoy!

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Spinach & Ricotta Cannelloni

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Ingredients

Method

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