Canneloni
Joel FerrenIngredients:
- 500g ricotta cheese
- 250g frozen spinach, thawed, excess water removed
- 2 1⁄2 cups passata
- Pinch of nutmeg
- 1 egg
- 2 tbsp parsley, chopped
- 4 tbsp parmesan cheese
- 1 cup grated tasty cheese
- 1⁄2 cup mozzarella cheese
- Zest from 1 lemon
- 3⁄4 cup vanilla
- Ensure powder
- 12 cannelloni tubes
- Salt and pepper to taste
Method:
- Preheat oven to 180°C.
- Pour 1⁄2 cup passata to base of ovenproof dish and spread evenly over base.
- Place ricotta cheese, spinach, nutmeg, egg, parsley, basil, lemon zest, 2 tbsp parmesan cheese, Ensure powder and salt and pepper in a large mixing bowl and combine well.
- Add ricotta mixture to a piping bag and carefully pipe into cannelloni tubes. Lay tubes side by side in the dish.
- Add remaining passata over cannelloni tubes and top with tasty cheese, mozzarella cheese and remaining parmesan cheese. Bake for 35 minutes.
- Serve with garden salad.
For more details on Ensure, go to ensure.com.au
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