This is a classic vegetarian pasta which is a well-loved family dish throughout Italy.
|1 cup||Ricotta cheese (Main)|
|500 g||Frozen spinach (Main)|
|1 tsp||Lemon, zest, finely grated|
|½ cup||Basil leaves|
|1 pinch||Nutmeg, grated|
|8||Lasagne sheets, approx, 10 x 12 cm (Main)|
|750 g||Tomato pasta sauce|
|1 cup||Mozzarella cheese, grated (Main)|
|¼ cup||White breadcrumbs|
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- Preheat the oven to 180 degC.
- Squeeze the thawed spinach dry. Chop and place into a bowl with the ricotta, egg, basil leaves, lemon zest and grated nutmeg. Mix well and season with salt and pepper.
- Cut the pasta sheets to size if necessary, then place each sheet flat on a kitchen bench. Divide the mixture into 8. Spoon one portion along the middle of each and roll up to create cannelloni. Spoon a little pasta sauce into the base of a baking dish and place the cannelloni, seam-side down, onto the sauce. Coat with the remaining pasta sauce.
- Cover with tinfoil and bake for 20 minutes. Then remove the tinfoil, scatter with the mozzarella and breadcrumbs, and continue baking – uncovered – for a further 20 minutes. If you like a crispier style of cheese topping, turn the oven onto grill and cook for several minutes until the topping becomes bubbling and golden. Remember, keep an eye on the cannelloni if using the grill.