Mem’s Ricotta Cannelloni

© Mem
Photo by Mem

Mem’s Ricotta Cannelloni

250g Ricotta Cheese
3 cups grated cheese
1 cup shallots, finely sliced
250g frozen spinach, defrosted and drained
2 eggs

cannelloni shells
800g tin whole tomatoes
1 cup cheese, extra

Preheat oven to 180c.

Mix together the ricotta, cheese, shallots, spinach and eggs. Stuff the cannelloni shells with the cheese mixture and place in a large baking/casserole dish. Break up any left over cannelloni and sprinkle over top.

Blend the tomato mix until it is smooth. Pour over the cannelloni and then sprinkle with the extra cheese.

Place in oven for approx 40mins or until your shells are soft.

Serve and enjoy.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.