Heat the olive oil in a medium saucepan over a medium heat. Add the tomatoes and 3 crushed garlic cloves and bring to the boil. Lower the heat, and simmer for 10 minutes or until the sauce thickens. Add the basil, baby spinach and season. Stir through until basil has wilted
Place the Perfect Italiano Original Ricotta, lemon zest, remaining garlic clove, and 1/2 the Perfect Italiano Mozzarella into a bowl. Season and mix well to combine. Fill the cannelloni tubes with the filling and set aside
Spoon half of the tomato and basil sauce into an ovenproof dish, and then place the filled cannelloni tubes side by side in the dish. Top with the rest of the sauce, and then sprinkle over the remaining mozzarella
Place into the oven to cook for 30-35 minutes or until the cheese is golden and the pasta is cooked through. Serve immediately
This is one of my favourite Italian dishes (Maltese ricotta being my weakness). I substituted passata for the tinned tomatoes and sautéed a small fine diced brown onion and red chilli with the garlic. I ramped up the flavour with ½ t dried basil, ½ t oregano, ¼ t rosemary, ¼ t allspice & 1 t sweet paprika. I love the idea of adding lemon zest to the ricotta (I also add a pinch of grated nutmeg). Though I found that 220g of ricotta mixed with wilted English spinach (squeezed and chopped), 1 egg, ¼ cup parmesan and ¼ cup mozzarella was enough to fill 125g of GF cannelloni shells. Remember to cover the 20cm x 20cm dish with a tray/foil to prevent the cheese topping from burning. Remember to cover the 20cm x 20cm dish with a tray/foil to prevent the cheese topping from burning. Serve with a fresh green salad.
This recipe featured in the IGA promotion: Great Dairy Sale.
1 year 1 month ago
Where can you buy cannelloni SHELLS?? I have looked everywhere but can’t find them.