caneloni

Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper

Spinach & ricotta cannelloni

olive oil

garlic cloves, crushed

tbsp caster sugar

tbsp red wine vinegar

tomatoes

basil leaves

tubs mascarpone

tbsp milk

parmesan (or vegetarian alternative), grated

x 125 grams balls mozzarella, sliced

spinach

x 250 grams tubs ricotta

nutmeg

dried cannelloni

First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.

Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.

Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

Cannelloni er store  pastar&#248;r. I denne oppskriften har vi brukt lasagneplater i stedet. Rullene er fylt med svinekj&#248;ttdeig, ost og spinat. 

Cannelloni

stk. lasagneplater

ss nøytral olje

stk. rødløk

båt hvitløk

150 g frisk spinat

400 g kjøttdeig av svin

ss margarin til steking

g magerost

ss finhakket frisk timian

0,5 ts pepper

ts salt

ss revet parmesan

Kok lasagneplater i saltet vann, ca. 5 minutter. Dekk en stekeplate med plastfolie og smør olje over. Ta lasagneplater opp av kjelen og legg platene på stekeplaten.

Skjær løk i tynne båter og finhakk hvitløk. Skyll spinat.

Stek kjøttdeig i to omganger i en stekepanne med margarin. Ta ut kjøttdeigen og stek rødløk og hvitløk. Tilsett spinat, smøreost og finhakket timian. Rør godt. Ha kjøttdeigen tilbake i stekepannen og smak til med salt og pepper.

Legg fyllet i en stripe på lasagneplatene og rull sammen. Legg rullene i en ildfast form. Dryss over parmesan og sett formen i stekeovnen på 225 °C i ca. 10 minutter.

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Spinach & ricotta cannelloni

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Spinach & ricotta cannelloni

Cannelloni

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