1 x box of cannelloni tubes
1 bag of spinach leaves (washed and chopped)
Some Basil and salt and pepper to taste
1 x large tub of ricotta cheese
1 x large onion
1 x extra large jar of lasagna tomato sauce
1 x bag of grated cheese
Chop the onion and spinach leaves finely. Fry the onion in a pan and add the spinach leaves until they are cooked.
Once spinach and onions has cooled slightly, add to a large mixing bowl and add the ricotta cheese. Mix together and add basil, salt and pepper.
Place the mixture in a piping bag and squeeze into the cannelloni tubes.
In a deep pan, place a small layer of lasagna pasta sauce and then line the cannelloni tubes along the pan. Once you've used all of the spinach mixture up, cover the tubes with the remainder of the lasagna sauce. They need to be pretty well covered to allow the pasta to cook and become soft. Add a thick layer of grated cheese on top.
Place in the oven (180 degrees) and cook for 30-40 minutes, or until the pasta is cooked and the cheese is golden.
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Optional: Cheese sauce layer on top
If you like things extra cheesy, then you can make (or buy) a cheese sauce to put on top of the cannelloni tubes.
If you make the cheese sauce, put most of the lasagna sauce on the bottom, add the cheese sauce to the top and a small layer of grated cheese on top of that- my god so much cheese!!
You can find Jamie Oliver's original recipe here
Sometimes when I'm cooking, I feel like high five myself for being a total Master Chef for creating something beautiful with very minimal effort. Jamie Oliver's recipe for Spinach and Ricotta cannelloni was one such creation. As usual, I didn't follow the recipe to the full (I never do, it's an awful habit), but it still turned out to resemble what was in the picture and tasted great too (success!). So if you'd like to crown yourself a Master Chef too, here is my version of Jamie Oliver's Spinach and Ricotta Cannelloni.
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