Spinach and Ricotta Cannelloni
|Instant cannelloni tubes||8 Ounce (250 Gram, No Precooking Required)|
|Canned tomatoes||14 Ounce, drained and chopped (440 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Grated mozzarella cheese||4 Ounce (125 Gram)|
|Grated parmesan cheese||2 Tablespoon|
|For spinach filling|
|Spinach||8 Ounce, shredded (1/2 Bunch / 250 Gram, English Variety)|
|Water||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Ricotta cheese||8 Ounce, drained (250 Gram)|
|Egg||1 , beaten|
|Ground nutmeg||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
1. To make filling, place spinach and water in a saucepan, cover with a tight fitting lid and cook over a medium heat, shaking pan occasionally, for 4-5 minutes or until spinach wilts. Drain well, squeezing out excess water and set aside to cool.
2. Finely chop spinach and place in a bowl. Add ricotta cheese, Parmesan cheese, egg, nutmeg and black pepper to taste and mix to combine. Spoon mixture into cannelloni tubes and arrange tubes side-by-side in a lightly greased ovenproof dish.
3. Combine tomatoes and garlic in a bowl and spoon over cannelloni. Sprinkle with mozzarella cheese and Parmesan cheese and bake at 180° C/350° F/Gas 4 for 30-35 minutes or until cannelloni is tender and top is golden.