Spinach, lentil and ricotta cannelloni
4 serves
25 m
55 m
Ingredients
- 250 g packet frozen chopped spinach, thawed
- 2 teaspoons olive oil
- 2 cloves garlic, crushed
- 100 g button mushrooms, sliced
- 2 teaspoons dried Italian herbs
- 2 x 420 g cans no added salt lentils, drained and rinsed
- 200 g fresh ricotta cheese
- 200 g (20) instant cannelloni tubes
- 1 cup tomato passata
- 400 g can no added salt diced tomatoes
- â…“ cup freshly grated parmesan cheese
- 75 g baby rocket leaves, to serve
Method
Step 1
Lightly spray a 24 cm x 32 cm rectangular ovenproof dish with olive oil spray.
Step 2
Drain spinach in a sieve, pressing to extract excess moisture.
Step 3
Heat oil in a large, non-stick frying pan over a medium-high heat. Add garlic, mushrooms and herbs. Cook, stirring for 3 minutes, or until mushrooms are tender. Add lentils and spinach. Cook, stirring for a further 3 minutes, or until well combined and any excess liquid has evaporated. Remove from heat. Cool 10 minutes.
Step 4
Stir in ricotta until well combined. Season with pepper. Using a teaspoon fill cannelloni shells with ricotta mixture, pressing in firmly with fingertips.
Step 5
Spread passata over base of prepared dish. Arrange cannelloni on top in a single layer. Pour canned tomatoes evenly over cannelloni, to cover. Sprinkle with half the parmesan. Cover with sheet of lightly oiled foil.
Step 6
Cook in an 180 °C oven (fan-forced) for 35 minutes. Remove foil. Return to oven for a further 10-15 minutes, or until cannelloni is tender when tested with the tip of a knife. Remove from oven.
Step 7
Sprinkle with remaining parmesan. Serve with rocket.
Tip
- Fresh ricotta is available from delicatessens or the deli counter at supermarkets. Recipe can be prepared up to end of step 5 one day ahead. Keep, covered in fridge. Cook as required.
