Food Technology Students are now definitely enjoying the aromas, unmasked from the kitchen. By Year 9 Students request, this week’s Spinach and Ricotta Cannelloni recipe is being shared with the CRCCS Community – Enjoy!

Spinach and Ricotta Cannelloni

Ingredients

Filling:

6 cannelloni tubes

½ c fresh ricotta

¼ c grated cheese

½ c frozen spinach

1 egg, beaten

pinch salt & pepper

½ tsp garlic

Sauce:

1 tsp olive oil

½ onion, finely diced

½ tsp garlic

11/2 c tomato puree

½ tsp dried basil

¼ c grated cheese (for the top, after assembled)

Method:

1. Mix spinach, ricotta, egg, garlic, grated cheese, salt & pepper all together in a bowl. Carefully fill tubes with mixture. Use a small teaspoon.
2. Heat oil in a frying pan and sauté onions and garlic
3. Add tomato puree and basil and cook for a few minutes until thickened.
4. Preheat oven to 200 ° C
5. Grease an oven proof dish
6. Pour in a layer of sauce (about half) leaving enough for the top layer
7. Place a single layer of cannelloni side by side in the dish
8. Pour over remaining sauce and top with grated cheese
9. Bake through in oven for about 15-20 minutes until cannelloni is soft (check with a skewer)