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Categories:Viewed: 17 - Published at: 7 years ago
Ingredients
- 1 pkg (10 oz) frozen chopped spinach, thawed
- 1 cup ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 10 None dried cannelloni tubes
- 1 2/3 cups tomato puree
- 1 tsp sugar
- 10 None basil leaves, finely sliced
- None None Olive tapenade and lettuce, to serve
Method
- Preheat the oven to 350°F.
- Squeeze the spinach to remove the excess liquid. Place into a bowl with the ricotta and 1/2 the Parmesan cheese. Season to taste and stir to combine. Fill the cannelloni tubes with ricotta filling. Place into a small baking dish.
- Pour the tomato puree into a bowl and add the sugar, basil and some freshly ground black pepper. Stir to combine. Spoon the mixture over the cannelloni.
- Bake for 30 mins. Sprinkle with the remaining Parmesan cheese. Return to the oven for a further 15 mins.
- Serve with a spoonful of olive tapenade and lettuce, if desired.
