DONNA HAY

A HEARTY MAIN FOR COOL AU­TUMN DAYS

Sunday Herald Sun - Stellar - - Contents - by Donna Hay

Clas­sic can­nel­loni.

``this tra­di­tional ital­ian dish will please all´´

This com­fort­ing tra­di­tional Ital­ian dish, with its de­light­ful mix of spinach and ri­cotta, will please all.

3 cups (840g) tomato puree (pas­sata) 1 cup (250ml) wa­ter 5 fresh lasagne sheets, cut into

15cm x 12cm rec­tan­gles basil leaves, to serve FILL­ING 3½ cups (840g) fresh ri­cotta

STEP 1 Pre­heat oven to 180°C. To make the fill­ing, place the spinach in a saucepan of salted boil­ing wa­ter for 5 sec­onds or un­til bright green. Drain and re­fresh in iced wa­ter. Squeeze out any ex­cess mois­ture and finely chop. STEP 2 Place the spinach and re­main­ing fill­ing ingredients in a bowl and mix to com­bine. Place the tomato and wa­ter in a sec­ond bowl and mix to com­bine. STEP 3 Spread half the tomato mix­ture over the base of a greased 20cm x 30cm oven­proof dish. Lay a lasagne sheet on a flat sur­face, top with ¼ cup ri­cotta fill­ing along the cen­tre and roll. Place in bak­ing dish, seam-side down. Re­peat with the re­main­ing sheets and fill­ing. STEP 4 Pour the left­over tomato mix­ture over the can­nel­loni, sprin­kle with the parme­san and moz­zarella and cook for 25–30 min­utes or un­til golden and cooked through. Top with the basil leaves to serve. Serves 4–6.

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