Spinach And Ricotta Cannelloni | Sanjeev Kapoor Khazana

Creamy spinach and ricotta cheese stuffed cannelloni rolls baked with tomato concasse and cheese - not your regular pasta bake.

SPINACH AND RICOTTA CANNELLONI (Serves - 4)

Ingredients

8 lasagna sheets, blanched and halved
2 medium bunches spinach, blanched and chopped
200 grams ricotta cheese
1 tablespoon olive oil
1 tablespoon chopped garlic
1 medium onion, finely chopped
Salt to taste
Crushed black peppercorns to taste
½ cup cheese sauce
½ cup tomato concasse
2-3 tablespoons grated mozzarella cheese
10 grams Parmesan cheese
2 teaspoons chopped fresh parsley
Fresh parsley sprig for garnishing

Method

1. Preheat oven to 180° C.
2. To prepare stuffing, heat olive oil in a non-stick pan. Add garlic and onion and sauté till onion turns translucent.
3. Add spinach and mix. Add salt, crushed peppercorns and mix well. Switch off heat, add ricotta and mix well. Transfer in a bowl.
4. Spread ¼ cup cheese sauce in a round glass baking dish. Pour ¼ cup tomato concasse and spread to make a layer.
5. Divide the stuffing into equal portions, put one portion on one side of each lasagna sheet half and roll into a cannelloni.
6. Place the prepared cannelloni in the layered dish. Pour remaining cheese sauce and tomato concasse on top.
7. Spread mozzarella cheese, grate parmesan cheese and sprinkle parsley on top.
8. Put the dish into the preheated oven and bake for 10-15 minutes.
9. Serve hot garnished with a parsley sprig.

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