Monday, December 5, 2011

Ricotta and Spinach Cannelloni

A side of pasta warms the belly on a ho-hum day.

Cannelloni ready for the oven



I enjoy making my own pasta because it absolutely melts in your mouth, but occasionally I use pre-made pasta tubes to speed the plow. Store-bought (gasp) cannelloni tubes were put to the test today. Not bad. Give them a little boil, drain and cool before stuffing and baking.


FILLING
Homemade Ricotta
Chopped Spinach
Pinch of Salt






TOMATO SAUCE
Crushed Tomatoes
Chopped Garlic
Chopped Onions
Marjoram
Basil
Oregano
Italian Parsley
Salt



Smear baking dish with layer of plain tomato sauce. Lay the cannelloni in, smother with the spiced tomato sauce, sprinkle with a cheese topping of your choice.


TOPPING
I used a mix of Parmesan, Mozzarella and Asiago

BAKING
Bake 25 - 30 minutes in a 325 oven.

END RESULT
Melty, crispy, saucy and warming. A nice side for a meal


My well stained baking stone is seen underneath the baking dish here. You don't need one, but I like them because they help the oven retain its heat if the door is ever opened during baking.

1 comment:

Carolyn Renee said...

That looks GREAT! May have to put some of our goat "ricotta" to use like that today. Hmmm....wonder if I have any frozen spinach.