Soon to become a firm family favourite, this spinach & ricotta canneloni is the ultimate comfort food. All the spinach gives it the nutritious green goodness you are looking for as well!
Spinach & Ricotta Canneloni with Homemade Tomato Salsa
2018-09-14
Cuisine
Mediterranean
Persons
4
Ingredients
- Olive oil spray, to grease
- 500 g frozen spinach, thawed, excess water drained
- 300g fresh ricotta
- 1 tsp crushed garlic
- 2 tbsp double cream
- pinch of ground nutmeg
- 16 Cannelloni
- 20g (1/4 cup) grated Parmesan cheese
Tomato Salsa
- 1 tin diced tomatoes
- 1 tsp crushed garlic
- 40g (1/4 cup) pitted black olives, chopped
- 1 tbsp finely chopped fresh parsley
Instructions
- Preheat oven to 200°C. Spray a large, deep oven dish with olive oil spray to lightly grease. Place on a baking tray. Place spinach in a bowl. Add the ricotta, garlic, cream and nutmeg, and stir to combine. Season with salt and pepper.
- The canneloni I bought does not need to be cooked before filling. Therefore, using a teaspoon, fill uncooked canneloni tubes with the spinach mixture one by one. Place in the prepared dish in one layer.
- To make the salsa, combine tomato, garlic, olives and parsley in a bowl. Spoon salsa over cannelloni and sprinkle with Parmesan. Cover dish with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes or until golden. Serve immediately.
