Spinach & Ricotta Canneloni

Spinach & Ricotta Canneloni

4-6

Spinach & Ricotta Canneloni

Ingredients

  • Olive oil spray, to grease
  • 500 g frozen spinach, thawed, well drained
  • 300g ricotta
  • 1 tsp crushed garlic
  • 2 tbsp cream
  • pinch of ground nutmeg
  • Cannelloni
  • 1/4 cup grated parmesan
    Tomato Salsa
  • 1 tin chopped tomatoes
  • 1 tsp crushed garlic
  • 1/4 cup pitted black olives, chopped
  • 1 tablespoon finely chopped fresh parsley

Instructions

  • Preheat oven to 200°C. Spray an ovenproof baking dish with olive oil spray to lightly grease. Place spinach in a bowl. Add the ricotta, garlic, cream and nutmeg, stir to combine. Season with salt and pepper.
  • Spoon spinach mixture into the dry canneloni tubes using a tespoon. Place all into the prepared dish.
  • To make the salsa, combine tomato, garlic, olives, and parsley in a bowl. Spoon over cannelloni and sprinkle with parmesan. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes or until golden. Serve and enjoy!
https://mammachefjozi.com/recipes/spinach-ricotta-canneloni/