Spinach and Ricotta Cannelloni
Baked meals are always good on a winter night. This one is no exception.
Servings: 1
Ingredients
- 1 oil spray
- 125 grams frozen spinach defrosted, drained
- 4 small mushrooms finely chopped in a food processor
- 1 tbsp peppadew peppers diced (optional)
- 100 grams cottage cheese
- 1 small egg
- pinch ground nutmeg
- pinch dried mixed herbs
- 3 dried cannelloni tubes Tip: Instead of cannelloni tubes use large pasta shells.
- ½ cup canned chopped tomatoes
- 2 tbsp grated parmesan
- 1 cup rocket
- 5 cherry tomatoes
Instructions
- Preheat oven to 180℃. Lightly spray a small overproof dish with oil. In a bowl, combine spinach, mushrooms, peppers (if using), ricotta, egg, nutmeg and herbs.
- Use a small spoon to fill cannelloni tubes with spinach mixture.
- In a bowl, combine passata with ½ cup hot water. Place half in prepared ovenproof dish, with cannelloni tubes on top. Spoon any remaining spinach mix around cannelloni. Top with remaining passata.
- Sprinkle with parmesan and bake for 25-30 minutes, until lightly golden.
- To serve, sprinkle cannelloni with fresh basil, with rocket and cherry tomatoes on the side.