Ricotta & Fresh Herb Cannelloni

7
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"From one of our national supermarkets free monthly magazine, June 2018."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (645.2 g)
  • Calories 923.7
  • Total Fat - 54 g
  • Saturated Fat - 30.4 g
  • Cholesterol - 454 mg
  • Sodium - 1692.3 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 3.2 g
  • Sugars - 7 g
  • Protein - 77.3 g
  • Calcium - 1946.5 mg
  • Iron - 3.6 mg
  • Vitamin C - 19.7 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 180C.

Step 2

To make the filling for the cannelloni, finely chop the fresh herbs or baby spinach and combine both ricottas, grated parmesan and egg in a large bowl and season and stir until combined.

Step 3

Lay a fresh lasagne sheet onto a piece of baking paper and along one end, add 2 to 3 tablespoons of the filling mixture and roll the mixture into the centre of the sheet and trim if there is too much excess and repeat this process until all filling is used.

Step 4

Pour a third of the passata into a 25cm x 30 cm ovenproof dish and place each cannelloni, seam side down in the sauce, making sure to pack rolls snugly to ensure they hold together during baking and pour the remaining sauce over the cannelloni and top with grated mozzarella.

Step 5

Cover the tray with baking paper and foil and bake for 35 to 40 minutes or until golden brown, removing paper and foil for the final 15 minutes'

Step 6

Rest for five minutes prior to serving, then top with baby spinach leaves.

Tips & Variations


No special items needed.

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