Name: Easy mushroom, ricotta and spinach cannelloni
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 20 gram butter; 1 onion, finely chopped; 500 gram cup of mushrooms, diced; 2 clove garlic, crushed; 2 teaspoon thyme leaves; 1 bunch spinach, roughly chopped; 400 gram firm ricotta; 1/2 cup grated parmesan, plus ¼ cup extra; 4 fresh lasagne sheets; 700 millilitre jar tomato passata; fresh basil leaves to serve

Easy mushroom, ricotta and spinach cannelloni

Keep dinner time fuss-free with this simple cannelloni recipe. Featuring the perfect combination of mushroom, ricotta and spinach, this dish is a delicious vegetarian dinner option

Serves 4

Prep

25M

Cook

45M

Total

1H 10M

Ingredients

20 gram butter

1 onion, finely chopped

500 gram cup of mushrooms, diced

2 clove garlic, crushed

2 teaspoon thyme leaves

1 bunch spinach, roughly chopped

400 gram firm ricotta

1/2 cup grated parmesan, plus ¼ cup extra

4 fresh lasagne sheets

700 millilitre jar tomato passata

fresh basil leaves to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a large, shallow ovenproof dish.

2.In a large frying pan, melt butter on medium. Sauté onion for 2-3 minutes, until tender. Add mushrooms, garlic and thyme. Cook for 5-6 minutes, until tender.

3.Stir in spinach, then cook for 4-5 minutes, until very wilted.

4.In a large bowl, combine mushroom mixture with ricotta and parmesan. Roughly mix together. Season to taste.

5.Halve each pasta sheet width ways. Spread half cup spinach mixture length ways along each strip. Roll up to enclose filling.

6.Pour half cup passata into dish. Arrange cannelloni on top, seam-side down.

7.Pour remaining passata over. Scatter with extra parmesan. Cover with foil and bake for 25-30 minutes, until pasta is tender and sauce is bubbling. Sprinkle with basil leaves to serve.