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Preparation time
20 minutes
Total time:
55 minutes
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Ingredients
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1 bottle (680 mL) passata or tomato sauce
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1 package (500 g) frozen spinach, thawed
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1 container (475 g) ricotta cheese
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375 ml shredded mozzarella
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125 ml grated Parmesan
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1 egg
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60 ml finely chopped fresh parsley
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2 cloves garlic, minced
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2,5 ml salt
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1 ml pepper
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12 oven-ready cannelloni
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1 package (142 g) spring mix
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Directions
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Preheat oven to 190 °C (375 °F).
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Pour 1 cup (250 mL) passata sauce into a 13 in. x 9 in. (33 cm x 23 cm) oven-safe dish. Set aside.
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In a colander, squeeze thawed spinach to remove excess water. In a large bowl, combine spinach, ricotta, ½ cup (125 mL) mozzarella, Parmesan, egg, 2 tbsp. (30 mL) parsley, garlic, salt and pepper. Pour into a large resealable plastic bag. Cut off a corner to create a piping bag.
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Use bag to pipe filling into both ends of cannelloni.
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Arrange stuffed cannelloni in a single layer on top of sauce in the baking dish. Pour remaining passata sauce over cannelloni and sprinkle with remaining mozzarella.
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Bake for 30 to 35 minutes or until cannelloni are tender and sauce is bubbling. Let stand 5 minutes before serving. Sprinkle with remaining parsley.
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Serve with a green salad.
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