Monday, April 16 2007: Spinach and Ricotta Cannelloni
My second try making Cannelloni and I’m going with a back-of-the-box recipe, something I rarely do.
10 ounces of spinach (I bought a frozen pack, organic too)
450 grams of ricotta (the package was 475 grams and I used it all; so much for exact measures)
1 egg
1/4 cup parmesan
Combine all these ingredients in a bowl and, once mixed, load it all in a pastry bag or a freezer sized zip loc baggy. Squeeze out the air and pipe the spinach ricotta mix into the cannelloni. The filling my daugther and I made was enough to fill 20 pasta shells.
Put 1/2 cup tomato sauce in the bottom of a roasting pan; top with another 1/2 cup sauce and another 1/4 cup grated parm. Cover in foil and bake for 45 minutes at 350.
The Verdict
My little guy ate all the filling and some of the pasta. My daugther just ate the pasta, tomato sauce and cheese.
I found it all a bit bland. If I were to make it again, I’d increase the salt in the ricotta mix and I’d consider adding fresh herbs like basil or even some pesto (prepared or fresh – anything to bump this up a bit).
The portions meant there was enough for my lunch on Tuesday. Yay – bland lunch!
