spinach & ricotta cannelloni
serves 4 | prep 15 mins | cooking 4 hours 5 mins E V LC
1 tbs olive oil
1 small brown onion, finely chopped
1 garlic clove, crushed
700g btl Mutti Passata Tomato Purée
2 tbs shredded fresh basil leaves
250g pkt frozen chopped spinach, thawed, drained
220g fresh ricotta
1 egg
12 instant dried cannelloni tubes
120g pkt baby rocket
50g shaved parmesan
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The fresh, rich flavour of Mutti Passata is perfect for slow cooking.
Heat the oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 2-3 minutes or until soft. Stir through the passata, basil and 250ml (1 cup) water. Bring
