Cannelloni, Tomato and Ricotta
Try this Cannelloni, Tomato and Ricotta recipe, or contribute your own. "Cannelloni" and "Pasta" are two of the tags cooks chose for Cannelloni, Tomato and Ricotta.
Yield: 6 Servings Ready in 45 minutes
favorite of 4 people 2 people want to try
|1 packagecannelloni; tubes|
|250 gramfresh ricotta or cream cheese; 250g fresh ricotta or cream cheese|
|1/4 cupCheese; grated - i usually add some fetta|
|250 gramspinach; frozen|
|1 pinchBlack pepper|
|1 clovegarlic; 1 clove garlic|
|1 bottlepassata; with herbs|
|5 eachMushroom; diced|
|100 gramMozzarella; and parmesan|
Cannelloni, Tomato and Ricotta Preparation
To make the sauce, fry onion, garlic and mushrooms til soft. add passata (see notes, for instruction on how to make passata), and red wine, cook for 10 minutes or until wine reduces.
place spinach, cheeses, eggs, garlic, nutmeg, salt and pepper in a bowl, mix together. fill canneloni tubes or place on sheets and roll up.
put a little sauce on the bottom of a baking dish, place canneloni in a single layer side by side in the dish. pour over the remaining sauce, and a little cream if desired. top with mozzarella and parmesan. bake 200?C for 25-35 minutes.
To make passata I roast a whole heap of tomatoes cut into quarters with some oil, garlic and herbs. Then I pulsate once cooled with a hand held bamix. Can be frozen and used with bolognese, or with any pasta dish. Delicious! and worth the extra effort.
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