Quickish Spinach and Ricotta Cannelloni
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 6 oz baby spinach or regular spinach leaves
- 1 pound low-fat ricotta
- 2 oz parmesan, grated
- 4 fresh lasagna sheets
- 2 cups tomato puree
Preheat oven to 350°. Heat oil in a pan over medium heat. Add onion and cook for 1 minute. Add garlic and cook for another minute. Stir in spinach and cook until the spinach has wilted. Remove from the pan and set aside.
Place spinach mixture in a food processor and process to combine. Transfer mixture to a large bowl; add ricotta and half the parmesan. Season with salt and pepper (optional).
Cut lasagna sheets in half crossways. Spread 1/3 cup of ricotta mixture along the center of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagna sheets.
Spread one-third of the puree over the base of a large ovenproof dish. Arrange pasta tubes, seam side down, over sauce. Spread with remaining sauce and parmesan cheese. Bake for 30 minutes or until pasta is cooked and top golden brown.
These are fun to make – the kids will love to help you spread the mixture on the lasagna sheets and roll up.
They are a little messy to serve, so if you have fussy children or are entertaining, use a two-spatula method to get them neatly onto plates.