This would have to be the world's easiest cannelloni recipe. It's perfect for those Friday nights when you're tired, and you want something that's comforting and tasty, but won't take hours to prepare. And if you don't tell anybody that you cheated with a preprepared sauce, then who will ever know?
Cannelloni
1 packet cannelloni tubes
250 gram tub of ricotta
250 gram frozen spinach, defrosted
3 spring onions, chopped finely
100 gram parmesan cheese, grated
750 ml jar of passata (or any preprepared tomato based pasta sauce)
300 ml cream
200 grams cheddar cheese, grated
1 - Preheat oven to 180 C.
2 - Mix in a bowl the spinach, ricotta, spring onion and parmesan cheese until well combined.
3 - Pour half the passata over the base of a long casserole dish.
4 - Stuff each cannelloni tube with the spinach mixture. Lay in a line along the casserole dish, on top of the passata.
5 - Once all tubes are in the dish, cover with the remaining passata. Pour the cream over evenly, then cover with the grated cheddar cheese.
6 - Bake in the oven for 45 minutes, or until the tubes are al dente, and the cheese is bubbling and golden. Serve with sesame broccoli or a green salad.
Sesame broccoli
1 head broccoli, cut into flowers
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 - Steam the broccoli flowers until tender.
2 - Place in a bowl, and toss with the oil and seeds. Serve immediately.
No comments:
Post a Comment