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Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

Today’s dinner was inspired by a rerun of a Danish Food Show that was on tv around modnight a few days ago. I was about to go to bed, when the show started, and as it often happens, I just had to watch it untill the very end, so I was pretty tired, when I left for work the next day. Haha, will I ever learn to just go to bed at a resonable hour?

Cannelloni stuffed with spinnach and ricotta cheese is a traditional Italian Dish, and as I’ve wanted to cut down on my meat intake, it was just perfect for tonight. I would have been happier, if the cannelloni tubes where whole grain, but I couldn’t find any.

The dish tastes amazing, but the next time, I think I’ll just make the tubes from fresh whole grain lasagne sheets. I’ve seen it around the blogosphere, and it actually seems to be much easier to just roll the lasagne sheets around the stuffing instead of filling the cannelloni tubes.

Nuff said. Let’s get down to business

Spinach and Ricotta Cannelloni 2013-10-16 18:06:47 Serves 2 A delicious vegetarian Italian dish

Prep Time
15 min

Cook Time
30 min

Total Time
45 min

Ingredients

  • 250 ml tomato passatta
  • 250 grams Ricotta Cheese (1 cup)
  • 150 grams fresh spinach leaves, chopped
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh basil, finely chopped
  • Salt and pepper
  • 20 grams grated parmesan (1/4 cup)
  • 8 cannelloni tubes
  • 100 grams Mozzarella Cheese (1/2 cup)
  • Green salad, to serve