Spinach and Mushroom Cannelloni
Preparation: 15 minutes
Cooking: 30 minutes
Serves
4
2 cups
spinach, washed
8
mushrooms, finely diced
250g
ricotta
1 egg
yolk
1
clove garlic, crushed
Salt
and pepper to taste
250g
cannelloni shells
500g
tomato pasta sauce
1 cup
grated cheese blend
Preheat
oven to 200ēC. Place spinach into a saucepan. Cover with boiling water. Stand
for 2 minutes. Drain. Chop as finely as possible. Repeat with mushrooms. Place
into a large mixing bowl with ricotta, egg yolk, garlic and salt and pepper.
Pour 1/2 cup of pasta sauce into the base of a medium rectangular baking dish
(to fit cannelloni side by side). Spread sauce to cover the base. Spoon or pipe
ricotta mixture into cannelloni shells and lay into baking dish. Pour remaining
sauce over the top ensuring shells are completely covered with sauce. Sprinkle
with cheese. Bake for 30 minutes. Serve immediately.