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Cannelloni with Spinach and Ricotta  Veg   HT  MC  65mins

Serves 4     Hot     Vegetarian  Vegetables  Herbs  Pasta    Main course  

 

Ingredients:

1 tbsp Olive Oil

1 Large Onion, chopped

2 Garlic Cloves, crushed

1 tbsp Fresh basil, chopped

1/2 teasp Dried Marjoram

Salt and Black Pepper

1 x 400g/14oz tin Chopped Tomatoes

1 tbsp Tomato Purée
250g/9oz Fresh Spinach, trimmed
100g/4oz Ricotta Cheese
100g/4oz Cottage Cheese
1/2 teasp Grated Nutmeg
8 Large sheets Fresh Lasagne
25g/1oz Freshly grated Parmesan Cheese
 

 

Instructions

 

1. Preheat the oven to 180C, 350F, Gas mark 4. Heat the oil in a frying pan add the onion and half the garlic and fry over a moderate heat for 5 minutes. Stir in the basil and marjoram and season with pepper. Remove 2 tablespoons of the mixture and set aside.

 

2. Stir the tomatoes together with their juice and the tomato purée into the pan containing the onions and cook over a moderate heat for 20 minutes, stirring occasionally.

 

3. Meanwhile, blanch the spinach in unsalted boiling water for 30 seconds, pour it into a colander and rinse it with cold water. Squeeze the spinach hard, then turn it into a bowl, chop it roughly and work in the ricotta cheese, cottage cheese, remaining garlic, reserved onion mixture and nutmeg, and season with pepper.

 

4. Cook the lasagna in boiling water for 3 minutes, then rinse it with cold water and drain well. Lay the sheets on a board and spread some filling across a narrow end of each sheet, dividing the mixture equally between them. Roll the sheets up to form cannelloni.

 

5. Pour half the tomato sauce into a shallow ovenproof dish and lay the cannelloni on top, seam side down. Pour the remaining sauce over them.

 

6. Cover the dish with foil and cook in the oven for 25 minutes, then uncover, sprinkle with the Parmesan and cook for 5-10 minutes to brown lightly. Serve hot.

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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