Baked spinach and ricotta cannelloni with tomato sauce
Serves
6
Preparation time
30 min 
Cooking time
40 min
Ingredients
- 250g chopped frozen spinach
- 200g ricotta
- 1 red onion, finely diced
- 1 clove garlic, finely diced
- 1/4 cup grated parmesan
- 1/2 cup chopped parsley
- 2 eggs
- sea salt and freshly cracked black pepper
- 200g dried cannelloni tubes
- 350ml tomato passata or pasta sauce
- 350g ricotta
- 2 eggs
- 1/4 cup grated parmesan
Method
- Preheat oven to 200°C
- In a large bowl, mix together the spinach, ricotta, onion, garlic, parmesan and parsley
- Whisk the eggs, mix into the ricotta mix and season with salt and pepper
- Carefully spoon the mix into the cannelloni tubes until filled
- Place the tubes into a baking dish and pour over the tomato passata
- Whisk together the ricotta, eggs and parmesan
- Spread the mix over the top of the cannelloni and tomato passata
- Cover with foil and bake for 20 minutes
- Remove the foil and continue to bake until top is golden and pasta is cooked, about another 20 minutes
- Serve with crusty garlic bread and a garden salad
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