Spinach & Ricotta Cannelloni with Tomato Sauce
- 1 cup Tomato Pasta sauce
- 400g Ricotta
- 250g Frozen Spinach, thawed and well drained
- ¼ cup chopped fresh herbs, eg basil, parsley
- ¼ cup grated Parmesan
- 1 Egg
- 400g fresh Lasagne Sheets
- ¾ cup Tomato Pasta sauce, extra
- ½ cup grated Edam Cheese
- ¼ cup grated Parmesan, extra
How to Chop Herbs
Preheat the oven to 200°C. Spray a 20cm x 28cm baking dish with oil spray.
Pour in the cup of tomato pasta sauce and spread it evenly over the base.
Combine the ricotta, spinach, herbs, parmesan and egg in a bowl. Mix well.
Cut the lasagne sheets in half. Place a ¼ cup of the ricotta mixture in a line along one end of each lasagne sheet. Roll up and place in the baking dish seam side down. Spoon over the extra tomato pasta sauce, then sprinkle with the cheese and extra parmesan.
Bake in the preheated oven for 30 minutes or until bubbling and golden. Serve with a green salad.
Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.