It seems that the love for Donna Hay that my LibraryThing widget has been displaying lately is starting to rub off on me. I must admit though, I have been using this recipe for cannelloni for a few years now, ever since I lived with Leanne and she fell in love with it. So when Leanne was coming around on the weekend to catch-up (and to meet Aaron of course), it seemed like the perfect thing to make for dinner. It went down wonderfully, as it always does, and there are still a couple of servings left in the freezer for lonely meals – because it makes a truckload! Consider yourself warned.
This one is adapted from ‘Donna Hay Modern Classics Book 1′ and I am sending this dish over to Ruth at Once Upon A Feast for this weeks Presto Pasta Night. Once again, it is nothing fancy, but some more comfort food to get me back into the swing of cooking again. This one is better for you than last weeks effort though, with much less fat and more fibre & mineral content with the spinach and tomatoes. I must apologise for the dodgy photo, I forgot to take one of it fresh out of the oven, so this is a picture of one of the frozen serves that I ate for lunch today.
If the last couple of posts haven’t satisfied your Donna Hay needs, I cooked dinner and dessert from this weeks Cookbook Challenge book, The Instant Cook, and I will be posting them in the next couple of days. I wonder if the widget will choose another Donna Hay book for next week?
Spinach & Ricotta Cannelloni Serves 6-8
Preheat oven to 180C. Heat a large saucepan over medium heat. Cook 2tsp olive oil, 4 chopped garlic cloves & 1 chopped onion for 4-5 minutes or until tender. Add 2 x 440g cans crushed tomatoes, 4tsp brown sugar, 2Tbsp balsamic vinegar & 1/4C chopped basil leaves and simmer for 10 minutes until thick and pulpy.
Blanch 2 bunches trimmed English spinach in a saucepan of boiling water for 5 seconds, drain, squeeze out any moisture and chop. Alternatively, use 500g frozen chopped spinach, defrosted. Combine spinach with 750g fresh ricotta cheese, 1C finely grated parmesan cheese, 2Tbsp chopped parsley, 1Tbsp chopped dill & 1/2C breadcrumbs. Season with salt & pepper.
Spread 1/3 of the tomato sauce mixture over the base of a large baking dish. Use spinach and ricotta mixture to fill 250g pkt cannelloni tubes and arrange over the base of the baking dish. Pour the remaining tomato sauce mixture over the top of the cannelloni and sprinkle with 1/2C grated parmesan cheese. Bake for 30-45 minutes or until cheese has melted and tubes are cooked through.