Less than 1 hour
Serves 5
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Ingredients:
- 2 packets (200g each) baby spinach
- 2 tubs (150g each) ricotta, crumbled
- Grated peel of 2 lemons
- Salt and milled pepper
- 1 tub (250ml) store-bought cheese sauce
- ⅖ cup (100ml) cream or milk
- 1 box (250g) cannelloni
- 2 cups (250g) grated mozzarella
- Fresh basil, for serving
Method
- Blanch or steam the spinach, squeeze out excess moisture, then chop roughly.
- Combine ricotta, spinach and lemon, season and set aside.
- Combine cheese sauce and cream or milk and spread ¼ cup (60ml) on the bottom of a large rectangular baking dish.
- Fill cannelloni tubes with ricotta mixture then arrange neatly in the baking dish.
- Pour remaining sauce on top, cover with foil and bake at 180°C for 40 minutes.
- Turn on grill setting, remove foil, top with mozzarella and bake for a further 10-15 minutes or until golden and cooked through.
- Serve immediately with fresh basil.
