Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

Ready in 45 minutes • Serves 4 - 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 25, 2018.
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Ingredients

White Sauce

  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk

Tomato Sauce

  • 1 courgette
  • 1 jar tomato and basil passata

Cannelloni

  • 1 pack spinach and ricotta cannelloni
  • 1 block Parmesan cheese, finely grated

Salad

  • 1 baby cos lettuce
  • ½ telegraph cucumber
  • 1 tomato
  • 1 pack cannelloni salad dressing

To Serve

  • 1 pack chilli flakes (optional, adults)

Steps

  1. Make white sauce Preheat oven to 200oC. Melt butter in a small pot on a medium heat. Add flour, stir and cook for 1 minute. Whisk in milk, ¼ cup at a time. Bring to a gentle simmer and cook for 2-3 minutes, until thickened. Set aside and season.
  2. Make tomato sauce Grate courgette, then add to a medium bowl with passata and ½ tsp salt. Mix and season with black pepper. Pour tomato sauce into a greased baking dish (about 32 x 24cm) and spread to cover the bottom.
  3. Bake cannelloni Cut each cannelloni in half widthways and place in the baking dish. Pour over white sauce and sprinkle with grated cheese. Bake for 20-25 minutes, until cheese is golden and pasta is just tender.
  4. Make salad Shred lettuce; cut cucumber in half lengthways, then thinly slice; dice tomato 1cm. Toss all in a medium bowl with salad dressing. Season
  5. Serve cannelloni sprinkled with almonds and chilli flakes for the adults. Serve salad on the side.

Nutritional Information

Energy 2053 kj
491 kcal
Protein 24.5g
Carbohydrate 48.1g
Fat 19.7g