Name: Spinach and herb cannelloni
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6
Ingredients: 1 kilogram spinach, trimmed, chopped coarsely; 500 gram ricotta cheese; 2 eggs; 1 1/2 cup (120g) grated parmesan cheese; 1/4 cup finely chopped fresh mint; 3 teaspoon finely chopped fresh thyme; 2 teaspoon finely chopped fresh rosemary; 250 gram cannelloni tubes; 1 tablespoon olive oil; 1 medium_piece brown onion (150g), chopped finely; 4 clove garlic, crushed; 4 x 400g cans diced tomatoes; 1/2 cup (125ml) cream; 1 teaspoon white sugar

Spinach and herb cannelloni

Cannelloni is a delicious stuffed Italian pasta, which we've filled with a flavoursome ricotta, spinach and herb mix in this recipe. Serve the pasta topped with a fragrant tomato sauce and oozy melted cheese.

Serves 6

Prep

20M

Cook

1H 5M

Total

1H 25M

Ingredients

1 kilogram spinach, trimmed, chopped coarsely

500 gram ricotta cheese

2 eggs

1 1/2 cup (120g) grated parmesan cheese

1/4 cup finely chopped fresh mint

3 teaspoon finely chopped fresh thyme

2 teaspoon finely chopped fresh rosemary

250 gram cannelloni tubes

1 tablespoon olive oil

1 medium_piece brown onion (150g), chopped finely

4 clove garlic, crushed

4 x 400g cans diced tomatoes

1/2 cup (125ml) cream

1 teaspoon white sugar

Method

1.Make creamy tomato sauce: Heat oil in large pan; cook onion, stirring, until softened. Add garlic; stir until fragrant. Add undrained tomatoes; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 20 minutes or until sauce thickens slightly. Cool 10 minutes; blend or process sauce with cream and sugar until smooth. Season to taste.

2.Preheat oven to 180°C (160°C fan-forced).

3.Cook washed spinach in heated large pan, stirring, until wilted. Drain; when cool enough to handle, squeeze out excess moisture.

4.Combine spinach in large bowl with ricotta, eggs, 1/2 cup of the parmesan and herbs. Using large piping bag, fill pasta with spinach mixture.

5.Spread a third of the creamy tomato sauce into shallow 25cm x 35cm ovenproof dish; top with pasta, in a single layer, then with remaining sauce. Bake cannelloni, covered, in oven, 20 minutes. Uncover, sprinkle cannelloni with remaining parmesan; bake about 15 minutes or until pasta is tender and cheese is browned lightly.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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