Ricotta and Spinach Cannelloni
Serves: 6
Ingredients
- 4 cups of your favourite tomato sauce
- 8 large fresh lasagna sheets, cut in two width-wise
- 125 ml (1/2 cup) Parmesan Reggiano cheese, grated
- 60 ml (1/4 cup) fresh parsley, chopped
- 2 eggs, beaten
- 1 package cooked spinach, drained and chopped
- 454 g (16 oz) SKOTIDAKIS ricotta cheese
- 250 ml (1 cup) mozzarella cheese, grated
- Salt and pepper
Directions
- Bring a large pot of salted water to a boil and cook pasta around 2 minutes or until al dente. Drain and lay side by side on wet dish towels.
- Set aside 30 ml (2 tbsp) of parmesan and 30 ml (2 tbsp) of parsley. In a large bowl, combine beaten eggs, spinach, SKOTIDAKIS ricotta cheese, mozzarella, remaining parmesan and parsley, salt and pepper. Spread 45 ml (3 tbsp) of the cheese mixture in the middle of each pasta sheet and roll into a cannelloni.
- Cover bottom of a glass ovenproof dish with around one quarter of tomato sauce and lay cannelloni on top, side by side. Pour over remaining tomato sauce, then sprinkle with parmesan and parsley. Cover and bake in oven at 180°C (350°F) for 45 to 50 minutes or until cannelloni turn golden.
