Thursday, 12 November 2015

A comforting, yet easy, cannelloni recipe


 
Sometimes after a long day, or on a rainy evening, all I feel like is a nice big plate of comfort food.

But a lot of the time, I can't be bothered slaving away in the kitchen for hours over a beef and mushroom pie made from scratch, or waiting for a 12 hour slow-cooked lamb shoulder to roast overnight.



I recently had the desire to make some spinach and ricotta cannelloni, but couldn't really be bothered looking up a recipe, so I basically just grabbed whatever ingredients I thought were necessary from my local Woolies, and threw them together to create this deliciously comforting recipe.


Spinach and ricotta cannelloni

You'll need:

- 7 or 8 fresh lasagne sheets, cut in half
- 1 700ml jar of passata sauce
- 250g baby spinach leaves
- 100g light tasty cheese
- 1kg light ricotta
- Salt and pepper

1. Preheat the oven to 190 degrees (fan forced).

2. Place the ricotta and spinach leaves into a bowl, and add some salt and pepper to taste. Mix it all together until well combined.



3. Grab a large baking dish, and pour half of the passata sauce into its base.

4. Get one of the lasagne sheet halves, place a heaped spoonful of the ricotta mixture onto it and roll it so that the two ends meet to form a cylinder. Place into the baking dish and repeat until the dish is full.





6. Pour the rest of the passata sauce on top, then sprinkle on the tasty cheese so that all of the surface is covered.



 7. Pop into the oven for 30-40 minutes. When the cheese is golden and crispy, you know it's ready.


8. Serve with some salad, and if you're in need of that extra comfort, add a slice of garlic bread.




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