So one night, I just gave his brother (who'd just finished his) a delicious dessert in front of him and told him he wouldn't get any unless he at least had one bite. That was all. Just one. And if he genuinely didn't like it, then I wouldn't make him eat it. He relented and had a taste, all the while looking at his brother's bowl of chocolate pudding and ice-cream. Well, after a sinlge bite, he wolfed the whole plate down and spinach and ricotta cannelloni became one of his favourite meals then (and yes he got his dessert). Kids huh?
250g ricotta cheese
2 teaspoons minced garlic
1/3 cup finely grated parmesan
2 egg yolks
250g frozen spinach
1 packet cannelloni tubes
2 cups pasta sauce
½ cup cream
¾ cup grated cheddar cheese
Directions to Cook:
Preheat oven to 180°C.
Separate eggs and freeze whites for later use. Reserve yolks.
Squeeze out excess moisture from spinach.
Combine ricotta, egg yolks, garlic, parmesan and spinach together in a bowl. Mix well. Fill cannelloni tubes with mixture. (see tip below)
Pour 1 cup of pasta sauce into the base of a baking tray and place filled tubes into tray side by side. Pour over remaining sauce, drizzle with cream and sprinkle with grated cheese.
Bake for 35-40 minutes or until golden and bubbling and cannelloni pasta is tender.
Remove from oven and stand 5 minutes before serving.
Serve with crunchy potatoes and side salad.
Tip: To fill cannelloni tubes use a butter knife. Scrape mixture onto tube end with flat blade of knife and then push mixture into tube. Repeat with small amounts of mixture until tube is full.
Roasted Pumpkin and Spinach:
Omit frozen spinach quantity from original recipe and add 100g fresh baby spinach leaves and 500g roasted pumpkin.
Gluten Free Variation:
Use San Remo brand gluten free cannelloni tubes.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.