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Subject: Spinach and ricotta canelloni

Author:
on behalf of Shashi

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Date Posted: 04:00:43 11/26/01 Mon

Spinach and ricotta canelloni

Post Date: 9/24/2001 9:17:28 AM (Eastern Australia) Edit
Author: shashi
Slogan: Sydney - 118.8/70/65 - 48.8 kgs gone

The Sauce

2-3 tins crushed tomatoes
mixed herbs
1 onion, chopped
Half a cup of chopped red capsicum
1 cup chopped mushrooms

The Pasta
250g frozen spinach, thawed but not squeezed out
200g ricotta cheese
12 canelloni shells (should be about 120g of dry pasta)

Method
Cook the onion in stock or cooking spray. Add the rest of the sauce ingredients. Simmer until cooked (should only take 5-10 minutes).

Combine the spinach and ricotta. Spoon or pipe into the shells.

Put a little sauce into the bottom of a baking dish. Put the filled tubes on top (leave room between them). Put the rest of the sauce on top (make sure the shells are covered.

Bake 30-35 minutes at 180C.

Serves 2 @ 5 points (massive serve)
Serves 3 @ 3.5 points (good serve)
Serves 4 @ 2.5 points (smallish serve)

Options:
- add some cheese to the top before baking
- add some chopped lite ham to the sauce

Don't forget to add the extra points for these options!

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