MEAL PLAN­NER

“It is hard to ig­nore the se­duc­tive call of a pasta bake; all ooz­ing cheese”

Sunday Herald Sun - Stellar - - Contents - SIL­VIA COLLOCA

Sil­via Colloca’s pasta bakes.

RI­COTTA AND SPINACH CAN­NEL­LONI WITH TOMATO SUGO

SERVES 4

1/4 cup (60m1) ex­tra vir­gin olive oil 175g baby spinach 1 gar­lic clove, chopped 500g ri­cotta 2 eggs, lightly beaten 1/2 tsp grated nut­meg 1/4 cup (60g) grated parme­san cheese, plus ex­tra to serve 1 onion, chopped 700g jar tomato pas­sata 16 can­nel­loni shells 200g grated moz­zarella Chopped flat-leaf par­ley to serve Pre­heat oven to 180°C. Heat 1 tbs oil in a large fry­pan over medium-high heat. Add the spinach and cook for 1 minute, toss­ing, then add the gar­lic and cook 1-2 min­utes un­til spinach is wilted. Re­move from pan and cool. Squeeze out ex­cess liq­uid, then roughly chop. In a bowl, com­bine the spinach with the ri­cotta, egg, nut­meg and ½ cup (40g) parme­san. Sea­son. Heat re­main­ing 2 tbs oil in a saucepan over cookandthe Pipe can­nel­loni­cook medium2-3 or min­utes,for spoon10 heat. shells. min­utes­the then Add ri­cotta Spreadadd the un­til mix­turethe oniona re­duced.few pas­sa­taand into ta­ble­spoons­bak­ing dish, thenof the lay toma­tothe shells sauce into in thea dish and top with re­main­ing tomato sauce. Pour over 100ml wa­ter then top with ¼ cup (20g) parme­san and the moz­zarella. Bake for 25 min­utes or un­til golden. Serve topped with pars­ley and ex­tra parme­san. NU­TRI­TION • 46G PRO­TEIN • 23G SAT FAT • 42G CARB • 12G SU­GARS • 1395MG SODIUM • 800 CAL (3340KJ)

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