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SPINACH AND RICOTTA
CANNELLONI
V
PREP:
20 MINUTES |
BAKE:
20 MINUTES |
MAKES:
4-5 SERVINGS
DIRECTIONS
1
In a large bowl, mix the spinach, ricotta, 80g
Parmesan, egg, salt, and nutmeg to combine.
2
Grease a 35cm x 23cm baking dish with vegetable
oil, then evenly spread half of the white sauce or
béchamel over the bottom of the dish. Spread half
of the tomato-basil sauce evenly on top of the
white sauce.
3
Using a small spoon or a piping bag, stuff the
cannelloni with the spinach filling and arrange the
stuffed cannelloni in a single layer in the baking
dish. Cover with the remaining tomato and basil
sauce and then the remaining white sauce. Sprinkle
evenly with the remaining 20g Parmesan.
4
Install a wire rack on Level 3. Select BAKE, set
temperature to 215˚C and set time to 20 minutes.
Press START/STOP to begin preheating.
5
When the unit has preheated, place the baking
dish on Level 3. Close oven door to begin cooking.
6
When cooking is done, serve immediately.
INGREDIENTS
750g frozen spinach, defrosted, thoroughly
drained of liquid, and finely chopped
375g ricotta
100g grated Parmesan (or vegetarian
equivalent), divided
1 large egg
½ teaspoon salt
Pinch of freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
425g jar white lasagne sauce/béchamel
550g jar tomato and basil sauce
18 tubes no-cook cannelloni
RACK
LEVEL 3 | WIRE RACK, 35cm x 23cm BAKING DISH
2
1
4
RACK
LEVEL
TIP
In place of no-cook, dried cannelloni, you can
use the same number of 10cm x 12cm fresh pasta
sheets, each rolled around 2 tablespoons of
filling to form a tube 2cm in diameter. Place rolled
cannelloni in baking dish seam-side down.