I often just cook “classic” recipes.  Bit of experience, bit of what I have on hand, bit of what I feel like playing around with.  As an obvious result, I tend to forget the really good versions!

So, I’m going to start blogging them so that I can retain what I learn along the way.

Messy, but delicious

Spinach and Ricotta Cannelloni

1 pack of “instant cook” canneloni shells. (or sheets of home made pasta)

2 x 250g packs frozen spinach (keep the fresh stuff for salads)

1 x 375 g tub of ricotta (keep the fresh stuff for starring roles)

1 large onion

1 – 2 cloves garlic

dried dill, fresh whole nutmeg

salt and pepper

3 – 4 cups home made napoli sauce (or your favourite)

3 tablespoons pesto. (Maria’s is a good commercial one, or use homemade)

1 cup grated parmesan cheese.

Method.

Defrost spinach in a colander for an hour or two.

Finely chop the onion and fry in some olive oil until soft, add the finely dice garlic and stir through.

Squeeze all the moisture you can from the spinach, then add to the pan with the onion and garlic.  Saute gently until all the remaining moisture has evaporated.  Season with freshly grated nutmeg, generous salt and miserly pepper.

Let mix cool a bit. Then mix through the ricotta and half a cup of parmesan, and teaspoon of dill. Check for seasoning.

The finished filling

Grease an oven dish and spread about a third of the sauce across the bottom.

Fill a piping bag (or use a teaspoon) to fill shells and lay in a single layer in the dish.  Cover with remaining sauce and dot with blobs of pesto and sprinkle with parmesan cheese. (If using pasta sheets, pipe a thin line and roll up, please in dish with the seam on the bottom.)

Bake at 180ºfor 35 mins until the pasta is soft and top is crumbly.

Family sized tray - luckily it freezes well

This entry was posted Sunday, May 30th, 2010 at 6:29 pm and is filed under Uncategorized . You can leave a response, or trackback from your own site.