Easy hand-rolled spinach and ricotta cannelloni
Stuffing cannelloni can be a fiddly business. Instead, this Nici Wickes recipe uses sheets of store-bought fresh lasagne, rolling it around tasty fillings and baking it to cheesy, gooey gorgeousness
- 2 sheets fresh lasagne
- 1 onion, finely diced
- 2 tbsp olive oil
- 3 cloves garlic, finely chopped
- 400 g can crushed tomatoes
- 250 g ricotta
- 100 g parmesan, grated
- 200 g fresh spinach or silverbeet, steamed and water squeezed out
- 1 egg, lightly beaten
- zest of 1 lemon
- 1/4 cup walnuts, toasted
- pinch of black pepper
- 1/4 tsp salt
- Preheat oven to 180°C.
- Decide how thick you would like to make your cannelloni tubes and cut the pasta sheets to size, ensuring they fit into a suitable oven-proof dish (you should get 3-4 from each sheet).
- Make the tomato sauce by sautéing the onion in the olive oil until soft before adding the garlic and cooking for 1 minute. Add the tomatoes and simmer for 10 minutes. Pour ¾ of the sauce into an oven-proof dish.
- For the filling, combine the ricotta, half the parmesan, chopped spinach, egg, zest, walnuts and seasoning.
- Lay the pasta sheets on a flat surface and evenly divide filling among them, making it into a sausage shape along each long side. Roll to encase the filling and lay in the oven-proof dish, seam-side down.
- Drizzle over the remaining tomato sauce and sprinkle on the remaining parmesan. Cover with foil and bake for 20 minutes. Remove the cover and bake until golden and the pasta is tender – about 10 minutes more.
- Let stand for 5 minutes before serving.