Ricotta & Spinach Cannelloni

This is my new favourite recipe as you can freeze it.  I am really getting into the frozen food thing due to bubs imminent arrival!

Serves 8 (we freeze most of it and have it for lunches or for dinner the next week)

Olive oil spray
250g pkt instant dried cannelloni tubes
1 x 700g btl passata (tomato pasta sauce)
125ml (1/2 cup) water
1/2 cup fresh basil leaves, shredded
1 garlic clove, crushed
50g (1/2 cup) coarsely grated reduced-fat mozzarella

Filling800g low-fat fresh ricotta
250g frozen spinach, thawed, excess liquid removed
Pinch of nutmeg

Preheat oven to 180°C. Spray a 3L (12-cup) capacity ovenproof dish with olive oil spray to lightly grease.

To make the ricotta and spinach filling, place the ricotta in a large bowl. Use a fork to mash until smooth. Add the spinach and nutmeg and stir until well combined. Season with salt and pepper. Use a teaspoon to spoon the mixture evenly among the cannelloni tubes. Alternatively, spoon the ricotta mixture into a piping bag and pipe the mixture into the cannelloni tubes.  (I use a plastic bag and cut off one corner as I don’t have a piping bag).

Combine the passata, water, basil and garlic in a large bowl. Season with salt and pepper. Spoon 125ml (1/2 cup) of the passata mixture over the base of the prepared dish. Arrange the cannelloni tubes, in a single layer, over the passata mixture. Spoon over the remaining passata mixture.

Sprinkle the mozzarella over the passata mixture. Cover loosely with foil and bake in oven for 45 minutes or until the cannelloni is tender. Set aside for 10 minutes to cool slightly. 

I allow most of this too cool and then freeze.  The rest we have for dinnerJ

Taken from AGT – February 07.