Ricotta & Spinach Cannelloni

"This is a recipe I have had for ages and don't know where I originally got it from but have posted because of a request on the threads. It does work."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by LilKiwiChicken photo by LilKiwiChicken
Ready In:
50mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Mix the first 5 ingredients together.
  • Preheat your oven to about 180d C.
  • Place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.
  • When all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it.
  • After all have been assembled spread the remaining sauce on top then sprinkle with remaining cheese.
  • Bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.

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Reviews

  1. This was very easy to make and delicious. The only thing maybe I'll do next time is add a little pasta sauce on the base of the dish as the lasagne stuck a little. I also think I didn't use enough tomato sauce (400 grams of Barilla Olive (my favourite)). However nobody noticed as we finished the whole thing in one night. Thank you Latchy (RIP)
     
  2. The whole family loved this - even the kids who has a problem with 'green'. Highly-recommended.
     
  3. Great base recipe! I added ground oregano and garlic powder. Next time I will add sauteed mushrooms and fresh minced garlic.
     
  4. I wasn't too crazy about this. The filling was way too rich. I'd try it again but maybe add more spinach and maybe some mushrooms.
     
  5. Used Premade Canelloni also, just placed the pasta in boiled water for a few minutes before stuffing. Stuck to the rest of the recipe, turned out sooo delicious! We served along side toasted turkish breads, Roasted Capsicum salad with rocket and toasted dollaps of cream cheese seasoned to taste
     
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RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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