Fancy a warm, cheesy, comforting vegetarian dinner? Then look no further… this is just what you need on a cold winters night! It’s a great recipe for children to do all by themselves with no cooking until it goes in the oven!
Ingredients
- 10-12 Dried Cannelloni
- 125g Cheddar, grated
For the filling:
- 125g Spinach
- 250g Ricotta
- 100g Cheddar Cheese, grated
- 1 Garlic Clove
- Salt and Pepper
Tomato Sauce:
- 1/2 onion, chopped
- Olive Oil
- 2 Cloves Garlic, crushed
- 1 x 400g Tins Chopped Tomatoes
- 2 Tbsp Tomato Puree
- 2 Tsp Basil
- Salt and Pepper
Directions
- To make the sauce; combine all elements in a large bowl.
- For the filling; roughly chop the spinach and add to a large bowl with the garlic and cheeses. Season with salt and pepper to taste.
- Preheat the oven to 200ᵒC.
- Spoon the filling into the dried cannelloni and place side by side in an oven proof dish. Cover with tomato sauce and cheddar cheese.
- Bake in the centre of the oven, covered with tinfoil for 20-25 minutes, until the pasta is tender. Uncover and bake for a further 5 minutes to allow the cheese to turn crisp and golden.
