Name: Crab and ricotta cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 400g cans chopped tomatoes; 2 250g packets frozen chopped spinach, thawed; 400 gram fresh ricotta; 170 gram can crab meat, drained; 2 eggs, lightly beaten; 1 clove garlic, crushed; 3/4 cup grated mozzarella cheese; 8 gram fresh lasagne sheets (375g), cut in half crosswise; mixed salad, to serve

Crab and ricotta cannelloni

This delicious crab and ricotta stuffed cannelloni pasta is a guaranteed crowd pleaser - served topped with baked tomatoes and melted cheese, this Italian dish is a brilliant variation on your traditional lasagne.

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Serves 6

Prep

15M

Cook

30M

Total

45M

Ingredients

2 400g cans chopped tomatoes

2 250g packets frozen chopped spinach, thawed

400 gram fresh ricotta

170 gram can crab meat, drained

2 eggs, lightly beaten

1 clove garlic, crushed

3/4 cup grated mozzarella cheese

8 gram fresh lasagne sheets (375g), cut in half crosswise

mixed salad, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 2L (10-cup) rectangular ovenproof dish. Place half tomatoes in base of prepared dish.

2.Using hands, squeeze excess liquid from spinach. Place spinach in a large bowl. Add ricotta, crab, egg, garlic and half the mozzarella Season with salt; mix well.

3.For each cannelloni: Place a lasagne sheet on a flat work surface. Spoon a sixteenth of the ricotta mixture along the shortest edge. Poll up to form a log. Place the log, seam-side down, in prepared dish.

4.Top cannelloni with remaining tomatoes. Sprinkle remaining mozzarella evenly over tomato. Bake for 25-30 minutes or until golden and bubbly. Serve with salad.

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