Cannelloni, Tomato and Ricotta
Try this Cannelloni, Tomato and Ricotta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
weekday meal easy
pasta
cannelloni
italian
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 pinch black pepper
- 1 pinch nutmeg
- 2 each eggs
- 1 each onion
- thickened cream
- 1 package cannelloni tubes
- filling: -
- 250 gram fresh ricotta or cream cheese 250g fresh ricotta or cream cheese
- 1/4 cup cheese grated - i usually add some fetta
- 250 gram spinach frozen
- 1 clove garlic 1 clove garlic
- sauce: -
- 1 bottle passata with herbs
- 1 each garlic
- 1 splash wine
- 5 each mushroom diced
- 100 gram mozzarella and parmesan
- Carbohydrate 5.93283882777778 g
- Cholesterol 390.164111111111 mg
- Fat 19.0027244907407 g
- Fiber 1.40162913815251 g
- Protein 18.4489532444444 g
- Saturated Fat 9.22663213851852 g
- Serving Size 1 1 Serving (231g)
- Sodium 350.641434074074 mg
- Sugar 4.53120968962527 g
- Trans Fat 2.00563450592592 g
- Calories 265 calories
To make the sauce, fry onion, garlic and mushrooms til soft. add passata (see notes, for instruction on how to make passata), and red wine, cook for 10 minutes or until wine reduces. place spinach, cheeses, eggs, garlic, nutmeg, salt and pepper in a bowl, mix together. fill canneloni tubes or place on sheets and roll up. put a little sauce on the bottom of a baking dish, place canneloni in a single layer side by side in the dish. pour over the remaining sauce, and a little cream if desired. top with mozzarella and parmesan. bake 200?C for 25-35 minutes.
