Cheesy Spinach Cannelloni |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
this is a heavily modified version of a recipe found on here, i figured it was different enough to warrent it's own entry, I may tweak it a little further as i experiment, feel free to add suggestions Ingredients:
400 g ricotta cheese |
1 (500 g) box frozen spinach |
1 egg |
20 cannelloni tubes (or enough to use up filling) |
1/4 cup parmesan cheese (packaged grated kind is fine) |
1 -2 cup cheddar cheese (grated) |
1 teaspoon dried dill |
1/2 teaspoon salt (or to taste) |
1/2 teaspoon pepper (or to taste) |
1 teaspoon onion salt (or to taste) |
1 -2 teaspoon roasted garlic (2 big cloves) |
700 ml tomato sauce |
1 -2 cup fresh shiitake mushroom (hard to come by, can subsitute for any other mushrooms you like) |
Directions:
1. -preheat oven to 350 degrees.
2. -boil cannelloni tubes until still quite firm (they will finish cooking in the oven), emerse in cold water to stop cooking and cool and toss with a little olive oil to keep from sticking together.
3. -thaw frozen spinich.
4. -while doing the above, saute shitakes in a little butter or olive oil with onion salt to taste, add to tomato sauce.
5. -mix ricotta, spinich, egg, dill, garlic, parmesan, salt, and pepper until well blended.
6. -stuff tubes with filling and arange in a single layer in a lasagne pan with tomato sauce above and below, be sure to cover all pasta as it will dry out if left uncovered.
7. -top with shredded cheddar and cover with foil.
8. -cook covered for 30 min or until pasta is soft and filling is hot.
9. -if desired remove foil and broil for a few min to brown cheese.
|
|