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This is a great recipe for vegetarians. My daughter dislikes anything with meat in it so this is perfect for her. As usual I make this in batches and freeze.
Ingredients
Makes 4 servings
- 12 or so cannelloni tubes
- 1 batch secret recipe tomato sauce or 1 jar passata or similar
- 1 small onion
- 1 tub (200g?) of riccotta
- 6 cubes of frozen spinach
- 1 tsp pesto
- 1 tbsp grated parmesan
- grated cheddar for topping
Preparation
Chop the onions really fine and fry gently for 5-10 mins until cooked through but not burnt.
Microwave the spinach with a little water for about 2 mins or until defrosted.
Combine ricotta, spinach, onion, pesto and grated parmesan in a bowl and mix thoroughly.
In a baking dish lay out the cannelloni tubes.
Put the ricotta mixture into a freezer bag and snip off a small corner (about 1 cm). Now its time to do a bit of ad hoc piping (don't worry if its a bit messy and the tubes shouldn't be completely full).
Picking up each tube in turn pipe a bit of mixture into the tube. Tip 1: put your other hand over the end of the tube to stop the mixture falling out. Tip 2: might be easier to pipe in a bit to each end.
When each tube contains some ricotta mixture lay them out on the dish and pour on your tomato sauce. Top with a generous portion of grated cheddar before cooking at 180'c for 40 mins.
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