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Cannelloni with Cheese & Spinach
Recipe By : ? Magazine, 1997
Serving Size : 6 Preparation Time :0:00
Categories : New Pasta And Noodles
Vegetarian
Amount Measure Ingredient -- Preparation Method
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2 x 225g bags of microwave-in-the-bag fresh
young leaf spinach
18 sheets fresh lasagne
250 g ricotta cheese
300 g mascarpone cheese or cream cheese
1 large free-range egg yolk
40 g freshly grated Parmesan cheese
freshly grated nutmeg
450 ml cheese sauce
125 g grated mozzarella cheese
1. Cook the spinach, following the instructions on the packet. Put the
lasagne in a bowl and pour boiling water over to cover. Leave to soak for
two minutes.
2. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food
processor and mix. Add the drained spinach and process again. Season with
salt, pepper and nutmeg.
3. Preheat the oven to 180C/350F/Gas 4. Put a spoonful of the mixture on a
drained sheet of lasagne. Fold over to enclose the filling and place in a
greased ovenproof dish, folded side down. Repeat until all the lasagne is
used up, then pour the sauce over and sprinkle with mozzarella. Bake for
30 minutes until golden.
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NOTES : Author: "I serve this on a bed of sautéed spinach with garlic.
When I’m in a hurry, I use a ready-made cheese sauce, such as
Sainsbury’s Fresh Four-Cheese Sauce"
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