Spinach and Ricotta Cannelloni

If you’ve ever tried to make cannelloni and given up because the pasta rolls keep breaking, try this clever alternative.

Spinach, Ricotta, Cannelloni, Pasta, Recipe

If you’ve ever tried to make cannelloni and given up because the pasta rolls keep breaking, try this clever alternative.

Ingredients
1 clove garlic, chopped
250g bacon pieces
6 medium mushrooms, diced
2 cups wilted spinach
500g low-fat Ricotta cheese
2 x 210g cans chopped tomatoes
3-4 fresh lasagna sheets
1 medium onion, diced
1 cup grated cheese
Salt and ground black pepper to taste

Method
Preheat oven to 180'C.
Fry onion and garlic for two minutes until transparent. Add bacon and fry for a further three minutes. Add diced mushrooms and fry until soft.
Remove from heat and add spinach, Ricotta cheese and salt and pepper and mix well.
Cut lasagna sheets to size if needed and spoon mixture across length of fresh pasta sheet and roll.
Place into well-greased lasagna dish and continue until all mixture is used.
Top rolled sheets with chopped tomatoes and grated cheese and bake in the pre-heated oven for approx 30minutes or until hot.
Serve with a fresh garden salad and enjoy.





    COMMENTS

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    Henry
    14th Feb 2012
    4:03pm
    Good afternoon:
    This recipe sounds yummy! The only thing I see that needs clarification is the lasagna sheets: you say to use fresh lasagna sheets: where would I get fresh lasagna sheets unless I make them myself? (perhaps). Alternatively, I suppose one could boil dry lasagna sheets from a packet and when ready follow your instructions.
    Does this make sense?
    enriquito2005
    beverleyc
    15th Feb 2012
    4:33am
    leggo make fresh lasagna sheets, you find them in the fresh pasta section of coles and woolworths, in the chilled section.
    Henry
    15th Feb 2012
    7:42am
    Beverleyc:
    Many thanks for the tip. Cannot talk to you any further: I"m off to Coles!
    smithjj
    30th Aug 2012
    5:14pm
    What's all this nonsense about pasta rolls breaking. My wife has been producing this dish for years using San Remo cannelloni tubes without any "breaking" problems, and is a lot easier than messing around with sheets of lasagna.
    Sylvia
    12th Dec 2012
    9:52am
    Hi I use Mountain Bread, just make a roll of the filling, place on the bread and roll up, then cut into required lengths,place in a dish with the sauce topping, and sprinkle with cheese and cook as usual, te easiest way i have found.


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