Meals Matter

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Contributed By: melsteve98
Almost Vegetarian recipe book

A bit fiddly filling the cannelloni, but great to make in bulk and freeze for an easy meal option later.

Ingredients

1 tbs Olive oil

1 Medium onion, chopped

2 cloves Garlic

1 bunch English Spinach, shredded

1/4 cup Chopped fresh basil

2 tbs Chopped fresh oregano

3 cups Ricotta cheese

1/4 cup Grated parmesan cheese

1/4 cup Flaked almonds

250g Packet cannelloni shells

1/2 cup Grated parmesan cheese, extra

1 tbs Olive oil

1 Medium onion, chopped

1 clove Garlic

800g Can tomatoes

1 tsp Sugar

Preparation

Grease 3 litre shallow ovenproof dish. Heat oil in pan, add onion and garlic, stirring until onion is soft. Add spinach and herbs, cook, stirring until spinach is wilted and excess liquid evaporated. Stir in cheeses and nuts.

Spoon spinach mixture into piping bag without tube, pipe into cannelloni shells. Place shells in single layer in prepared dish, pour over tomato sauce. Bake, uncovered, in moderate oven for 30 minutes. Sprinkle with extra parmesan and bake further 10 minutes or until cheese is melted.

Tomato sauce: Heat oil in pan, add onion and garlic, cook, stirring, until onion is soft. Add undrained crushed tomatoes and sugar, simmer, uncovered for about 10 min or until thickened.

Cook's Notes

I usually just make the cannelloni to freeze, and then cook the tomato sauce fresh. This recipe can also be made with chicken - use only 300g ricotta and omit almonds, replace with 1 cup finely chopped, cooked chicken in filling.

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