Gordanas spinach and ricotta cannelloni

Gordanas spinach and ricotta cannelloni

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It is surprisingly simple to make this classic Italian vegetarian pasta in your own kitchen.

The ingredient of Gordanas spinach and ricotta cannelloni

  1. 30g butter
  2. 1 small onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 3 bunches English spinach, trimmed, finely shredded
  5. 300g ricotta cheese
  6. 1 tablespoon fresh oregano leaves
  7. 250g cannelloni
  8. 1/2 cup grated mozzarella
  9. 1/2 cup finely grated parmesan
  10. 1 tablespoon olive oil
  11. 1 small onion, finely chopped
  12. 2 garlic cloves, crushed
  13. 440g can peeled whole tomatoes
  14. 1/2 cup tomato pasta sauce
  15. 1 teaspoon dried oregano
  16. 2 teaspoons Dijon mustard
  17. 1 tablespoon balsamic vinegar
  18. 1 teaspoon sugar

The instruction how to make Gordanas spinach and ricotta cannelloni

  1. Preheat oven to 200u00b0C. Melt butter in a large frying pan over medium heat. Add onion and garlic. Cook for 3 minutes. Add spinach. Cook for 5 minutes. Set aside to cool. Process in a food processor with ricotta and oregano until smooth. Season with salt and pepper.
  2. Make sauce: Heat oil in a saucepan over medium-low heat. Add onion and garlic. Cook for 10 minutes. Add remaining sauce ingredients. Bring to the boil. Reduce heat to low. Simmer until sauce thickens.
  3. Lightly grease a 2-litre capacity casserole dish. Spread one-third of the sauce over base of dish. Spoon spinach and ricotta mixture into cannelloni tubes. Place into dish. Spoon over remaining sauce. Sprinkle with cheeses. Bake for 45 minutes, or until golden and tender.

Nutritions of Gordanas spinach and ricotta cannelloni

fatContent: 627.375 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 64 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 79 milligrams cholesterol

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