[ SERVES: 6 | TIME: 15 MIN | COST: <$5 ]
[ JOES’ RATING: 4.5/5 | MY RATING: 3.5/5 | Brittanys rating: 4.5/5]
1 packet cannelloni pasta shells
500 g Ricotta Cheese
250 g packet frozen spinach – well drained
3 Free Ranged Eggs
Handful chopped flat leaf (Italian) parsley
Salt and Pepper to taste
1 tin tomatoes sauce
1 onion, chopped
2 tablespoons chopped parsley
2 cloves of garlic, chopped fine
1 teaspoon basil
1 teaspoon oregano
1 teaspoon curry powder
- In a large saucepan, sauté the onions and garlic in a little oil until opaque and fragrant. Add the tomatoes and remaining herbs. Simmer for 20 minutes until well cooked.
- Mix the filling ingredients together with a fork, ensuring a smooth, even consistency (see photo above). Use a piping bag to fill the pasta tubes with the cheese mixture, and place evenly in the bottom of a baking dish.
- Pour sauce over the top of the filled cannelloni shells, and cook in a moderate oven for 45 minutes. Check every 15 minutes. If the sauce appears to be drying out, add a little water to moisten.
- Serve with grated Romano cheese.
- When I bake this in my portable convection oven, I always make sure there is water in the bottom to stop the sauce from drying out. The moisture in the sauce needs to cook the pasta underneath, so make sure it doesn’t dry out.
- Diabetic Note: This dish is not too bad on my Blood glucose levels. I tend to only have four tubes so it’s not a terribly big serve anyway.
- Ethical Note: We try to grow all our own herbs on our balcony in recycled boxes. A small herb garden is an excellent way to reduce your carbon footprint.
- Mushroom Cannelloni (jessaneenskitchen.wordpress.com)
- Mini Cannelloni (markbittman.com)
- Low carbs Twist on Cannelloni! (inspired-weightloss.com)
- Pasta night – Spinach and Ricotta (kitchenwithoutborders.wordpress.com)