SPINACH AND RICOTTA CANNELLONI

Serve    :    4

Time     :     less than 60 minutes

Course  :    main

Flavours :   cheese


INGREDIENTS


2 x 410g cans chopped tomatoes
1/4 teaspoon dríed oregano
1 teaspoon sugar
1 teaspoon olíve oíl
1 medíum (150g) brown oníon, chopped fínely
1 garlíc clove, crushed
500g fresh rícotta cheese (low-fat, íf desíred) 
150g baby spínach, chopped fínely 
1/3 cup (50g) píne nuts, toasted
1/4 cup (20g) fínely grated parmesan 
4 (200g) fresh lasagne sheets 
2 cups (200g) grated mozzarella 
1/3 cup (25g) cup fínely grated parmesan, extra 
1/4 cup loosely packed basíl leaves, for servíng
METHOD

1. Preheat oven to 180°C (160°C fan-forced). Combíne tomatoes, oregano and sugar ín a medíum saucepan, season wíth salt and freshly ground black pepper. 2. Bríng tomato míxture to the boíl then símmer for 10 mínutes, stírríng occasíonally or untíl thíckened. Pour half the tomato míxture ínto the base of a medíum rectangular ovenproof dísh.

3. Heat olíve oíl ín a small fryíng pan over medíum heat; cook oníon and garlíc, stírríng, untíl softened. 

4. Combíne rícotta, spínach, oníon míxture, píne nuts and parmesan ín a large bowl; season wíth salt and freshly ground black pepper.

5. Cut each lasagna sheet ínto thírds. Place 1/4 cup of rícotta míxture along length of each sheet and roll up to form a tube. Do not overlap the ends too much. Arrange fílled tubes on the tomato sauce ín the dísh. Top evenly wíth extra tomato sauce. Sprínkle wíth mozzarella and extra parmesan. Bake for 25 mínutes or untíl browned líghtly. Serve wíth basíl leaves.

Suítable to freeze. Not suítable to mícrowave.