1 onion, chopped
Zest of half a lemon
3 bunches English spinach, trimmed, shredded
300g ricotta cheese
250g packet cannelloni pasta
1/2 cup finely grated parmesan
1 egg, lightly beaten
Sauce
1 tsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 440g can peeled whole tomatoes
1 teaspoon dried oregano
1/2 teaspoon sugar
Preheat oven to 200°C. Melt butter in a large frying pan over medium heat. Add onion and garlic. Cook for 3 minutes. Add spinach. Cook for 5 minutes. Set aside to cool. Process in a food processor with ricotta and oregano until smooth. Season with salt and pepper and stir thru the egg and lemon zest.
Make sauce by heating the oil in a saucepan over medium-low heat. Add onion and garlic. Cook for 10 minutes. Add remaining sauce ingredients. Bring to the boil. Reduce heat to low. Simmer until sauce thickens.
2 comments:
This reminds me that I haven't made cannelloni in quite some time! Yours looks wonderful!
Yum, one of my sathya favourites. The funny part is always getting the spinach and ricotta acutally IN the cannelloni! Haha. Looks beautiful, very homely.
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