cannelloni with cheese and spinach

Categories
New
Pasta and n
Vegetarian
Yield
6 Servings
MeasureIngredient
Bags (225g) of microwave-in-the-bag fresh young leaf spinach
18  Sheets fresh lasagne
250 grams Ricotta cheese
300 grams Mascarpone cheese or cream cheese
1 large Free-range egg yolk
40 grams Freshly grated Parmesan cheese
  Freshly grated nutmeg
450 millilitres Cheese sauce
125 grams Grated mozzarella cheese

1. Cook the spinach, following the instructions on the packet. Put the lasagne in a bowl and pour boiling water over to cover. Leave to soak for two minutes.

2. Meanwhile, put the ricotta, mascarpone, egg yolk and Parmesan in a food processor and mix. Add the drained spinach and process again. Season with salt, pepper and nutmeg.

3. Preheat the oven to 180C/350F/Gas 4. Put a spoonful of the mixture on a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Repeat until all the lasagne is used up, then pour the sauce over and sprinkle with mozzarella. Bake for 30 minutes until golden.

NOTES : Author: "I serve this on a bed of sautéed spinach with garlic. When I’m in a hurry, I use a ready-made cheese sauce, such as Sainsbury’s Fresh Four-Cheese Sauce"

Recipe by: ? Magazine, 1997 Posted to MC-Recipe Digest V1 #680 by Kerry Erwin <kerry@...> on Jul 20, 1997

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