A bit of this and that...with added frangipani.

Monday, June 13, 2011

Spinach and Ricotta Cannelloni

I promised a few of you that I would share this recipe. We had this for dinner last night, and it was so delicious that the boys gobbled it up in no time at all. I made garlic bread and salad to accompany it, and of course it went well with a nice glass of red for the grown-ups.

This is a recipe that I have made before with MasterFive. He loved the opportunity to crumble the feta cheese, squish the spinach into the sieve with a spoon and roll up the cannelloni. Come to think of it, I didn't need to be there at all, I could have put my feet up and watched him work.

Seriously, I liked the fact that it wasn't too hard, but it is still a recipe that I would reserve for the weekend, because rolling the cannelloni can be a bit fiddly for a mid-week meal.

The filling is simply using the recipe from the packet of Latina fresh cannelloni sheets, but as I don't like buying the accompanying sauces, I made my own. I just flung some things in a pot. You'll note that I threw in a teaspoon of sugar. This is supposed to reduce the acidity in the tomatoes.

Ingredients:
  • 250g fresh cannelloni sheets
  • 1/2 cup tasty cheese
Filling
  • 500g ricotta
  • 200g feta cheese, crumbled
  • 250g frozen spinach, thawed and drained
  • Ground black pepper and pinch of nutmeg
Sauce
  • 2 x 400g cans of diced tomatoes
  • 1/4 cup tomato paste
  • Salt and pepper to taste
  • 1 cup red wine
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 2 tbsp olive oil
  • 2 tsp Italian herbs
  • 1 tsp sugar

Method:
  1. Preheat the oven to 200C.
  2. Heat the oil in a heavy-based saucepan and saute the onions and garlic until the onions are opaque.
  3. Add the wine, diced tomatoes, tomato paste, sugar, herbs and season to taste.
  4. Bring to the boil, reduce the heat and simmer uncovered for about 20 minutes.
  5. Meanwhile, using a large bowl, mix the spinach, ricotta, feta cheese, pepper and nutmeg.
  6. Spread 1/2 cup of the sauce over the base of a 2 litre ovenproof dish.
  7. Spoon 1/4 cup ricotta mixture along the short end of the pasta. Roll to enclose filling and place in baking dish. Repeat with remaining cannelloni sheets and filling.
  8. Spoon over the remaining sauce.
  9. Cover with foil and bake for 30 mins.
  10. Remove foil, sprinkle with tasty cheese and bake a further 15 mins.
Enjoy!

11 comments:

  1. This looks very yummy! I love any baked pasta dish so I think I'll give this a go next weekend!

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  2. Delicious, think my family will enjoy this too, thankyou!

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  3. Jade: Goody! Let me know how it goes for you. It is always hard to capture a recipe when you are flinging things in a pot.

    Kate: I hope they enjoy it. My kids like pasta in general, and it's a good thing, because it is usually quick and easy to make.

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  4. I haven't made cannelloni for awhile, might have to try it again.

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  5. Definitely gonna give it a try! Thanks for sharing.
    Kimberly

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  6. Wow, that looks delicious! I think I might make this during he week as I making lots of meals in the oven at the moment so it warms up the house! Thanks for the recipe.

    Best wishes and happy week,
    Natasha.

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  7. Oh my goodness, that looks yummy! Thanks for sharing!

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  8. mmm..it looks super delicious. I will try to cook something like this, I hope it works. I am a frustrated cook :3 i hope i can cook this with justice lol Classical Music

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  9. Oh wow, the minute I read the word "feta" I was hooked!!! This looks so delicious!!!!!

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  10. Ca88andra: You know, I haven't really made cannelloni much. It was because I used to try to pipe the filling into the hard cannelloni shells and that was just a pain. Now with the flat pasta sheets, it's a breeze!

    Kimberly, Natasha and Cheryll: Good luck, I hope it turns out well. Would love to hear how it goes for you.

    Kara: Thanks it is my pleasure. It's not that often that I cook recipes that require assembling, but this one is pretty easy.

    Helene: I love feta too, and I think it adds just the right amount of saltiness to the ricotta.

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  11. Oh that looks so YUM!
    Maybe I should try this one and tell my boy it's from Italy!! :)

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