Ricotta and Spinach Cannelloni

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Ingredients: (serves 4)

 

  • 1 Bag of Washed Spinach
  • 1 Tub Ricotta Cheese
  • Salt Pepper and Freshly Grated Nutmeg
  • 1 Pack of Freshly Grated Lasagna
  • 1 Onion - chopped
  • 1 Tin Chopped Tomatoes 
  • 1 Tbsp Chopped Tomato Puree
  • 1 Handfull Torn Basil
  • Salt and Pepper
  • 3/4 Pint Cheese Sauce

 

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METHOD:

 

Place onion in a pan with a drop of oil and fry gently for 5 min, add garlic and fry for 2min.

Add tomatoes and cook for 10 to 15 min, until thickened, then add the tomato puree and basil.

 

Put spinach in a frying pan and wilt, cool, and squeeze out any excess water.

Mix with the cheese and seasoning.

Lay the sheets on a board, put the spinach on top and roll up. (You can use 1 sheet of lasagna per person or cut the sheet in two and make two smaller ones per person).

 

Put the tomato sauce into a baking dish and lay the cannelloini on top and cover with cheese sauce and grated parmesan.

 

Bake in a hot oven for 30 min.

 

Serve with green salad.

 

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