Mem's Ricotta Cannelloni

Mem's Ricotta Cannelloni
 
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This recipe was uploaded
by Mem

 
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Ingredients

Ingredients
Method
 
  • 250g Ricotta Cheese
  • 3 cups grated cheese
  • 1 cup shallots, finely sliced
  • 250g frozen spinach, defrosted and drained
  • 2 eggs
  • cannelloni shells
  • 800g tin whole tomatoes
  • 1 cup cheese, extra
Preheat oven to 180c. Mix together the ricotta, cheese, shallots, spinach and eggs. Stuff the cannelloni shells with the cheese mixture and place in a large baking/casserole dish. Break up any left over cannelloni and sprinkle over top. Blend the tomato mix until it is smooth. Pour over the cannelloni and then sprinkle with the extra cheese. Place in oven for approx 40mins or until your shells are soft. Serves approx 4-5.

Mem's Ricotta Cannelloni

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This recipe was uploaded by Mem

 
 

Method


Preheat oven to 180c. Mix together the ricotta, cheese, shallots, spinach and eggs. Stuff the cannelloni shells with the cheese mixture and place in a large baking/casserole dish. Break up any left over cannelloni and sprinkle over top. Blend the tomato mix until it is smooth. Pour over the cannelloni and then sprinkle with the extra cheese. Place in oven for approx 40mins or until your shells are soft. Serves approx 4-5.
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