Name: Beef rissoles florentine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 12 bought beef and cheese rissoles; 200 gram fresh ricotta; 250 gram packet frozen chopped spinach, thawed, squeezed to drain; 1 egg, lightly beaten; 700 gram bottle chunky pasta sauce; 1/2 cup grated mozzarella cheese

Beef rissoles florentine

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

2 tablespoon vegetable or olive oil

12 bought beef and cheese rissoles

200 gram fresh ricotta

250 gram packet frozen chopped spinach, thawed, squeezed to drain

1 egg, lightly beaten

700 gram bottle chunky pasta sauce

1/2 cup grated mozzarella cheese

Method

1.Preheat oven to 180°C (160°C fan-forced).

2.Heat oil in a large frying pan over moderate heat. Cook rissoles, in batches, 10 minutes or until browned and almost cooked. Transfer rissoles to a 28 x 17cm ovenproof dish.

3.Combine ricotta, spinach and egg in a medium bowl. Season. Using 2 dessert spoons, shape ricotta mixture into 12 ovals.

4.Place 1 scoop of ricotta mixture on top of each rissole. Pour pasta sauce over and around rissoles. Sprinkle with mozzarella. Bake 10 minutes, or until cheese melts. Serve.

Bought patties are available in most supermarkets; use any flavour you prefer. Purchase firm ricotta from the deli counter.
Note

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