Name: Spinach and ricotta cannelloni with olive tapenade
Cook time: 45 min
Total time: 45 min
Ingredients: Spinach and ricotta cannelloni; 250 gram frozen spinach, thawed; 250 gram fresh ricotta; 2/3 cup (50g) finely grated parmesan cheese; 10 (100g) dried cannelloni tubes; 400 gram tomato passata; 1 teaspoon caster sugar; 10 basil leaves, finely sliced; olive tapenade, butter lettuce, to serve

Spinach and ricotta cannelloni with olive tapenade

An alternative to stuffing the tubes for this spinach and ricotta cannelloni is to use fresh lasagne sheets and roll each one around a line of filling.

Makes 10 Piece

Cook

45M

Ingredients

Spinach and ricotta cannelloni

250 gram frozen spinach, thawed

250 gram fresh ricotta

2/3 cup (50g) finely grated parmesan cheese

10 (100g) dried cannelloni tubes

400 gram tomato passata

1 teaspoon caster sugar

10 basil leaves, finely sliced

olive tapenade, butter lettuce, to serve

Method

Spinach and ricotta cannelloni

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

2.Squeeze spinach to remove excess liquid. Put into a bowl with ricotta and half the parmesan. Season to taste and stir to combine. Fill the cannelloni tubes with ricotta filling and then place into a small baking dish.

3.Pour the tomato passata into a bowl and add the caster sugar, basil and some freshly ground black pepper. Stir to combine. Spoon the passata mixture over the cannelloni tubes and bake in the oven for 30 minutes.

4.Remove baking dish from oven and sprinkle the remaining parmesan over the cannelloni. Return to the oven for a further 15 minutes.

5.Serve with a spoonful of olive tapenade and butter lettuce.

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