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Spinach & Ricotta Canneloni
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Source: Dishal.com
| 125 g | instant cannelloni tubes |
| 185 g | mozerella, grated |
| Tomato sauce: | |
| 600 g | tomatoes, pureed |
| 1 | onion, chopped |
| 1/2 tsp | garlic paste |
| 2 tsp | chili paste |
| 1 tblsp | butter |
| Salt to taste | |
| For filling: | |
| 185 g | feta cheese, crumbled |
| 250 g | ricotta cheese, drained |
| 1 bunch | spinach leaves |
| 60 g | walnuts, chopped |
| 1 tbsp | olive oil |
| 4 | spring onions, chopped |
| 2 tbsp | fresh parsley, chopped |
| 1 tsp | lemon rind, finely grated |
| 1 tbsp | lemon juice |
| Freshly ground black pepper | |
| Salt | |
Saute spring onions, spinach and let cook 5 minutes. Mix in all ingredients for filling and leave aside.
Stuff filling into tubes adn place them side by side in lightly greased ovenproof dish. Set aside.
Melt butter in frying pan over medium heat.
Add onions, garlic, chili paste, and cook 5 minutes. Stir in tomatoes, salt and let simmer for 5-10 minutes until sauce thickens. Spread sauce over filled canelloni, sprinkle with mozerella adn bake further 20-30 minutes or until top is golden brown.
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