Dinner for 4

Spinach Ricotta Cannelloni

Name: Spinach Ricotta Cannelloni
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 8 cloves chopped garlic; 3 tbsp caster sugar; 2 tblsp red wine vinegar; 3 cans (14 1/8 oz) chopped tomatoes; bunch basil leaves; 2 tubs mascarpone; 3 tbsp milk; 85 g parmesan; 2 sliced mozzarella; 1 kg spinach; 100 g parmesan; 3 tubs ricotta; 1 pinch nutmeg; 400 g cannellini beans

Spinach leaves wrap a creamy ricotta filling, then bake under tomato sauce, parmesan, and mozzarella until bubbling.

$5.91per serving $$$

50 minstart to table

4servings

Italian Vegetarian Family Dinners

Ingredients

3 tbsp olive oil
8 cloves chopped garlic
3 tbsp caster sugar
2 tblsp red wine vinegar
3 cans (14 1/8 oz) chopped tomatoes
bunch basil leaves
2 tubs mascarpone
3 tbsp milk
85 g parmesan
2 sliced mozzarella
1 kg spinach
100 g parmesan
3 tubs ricotta
1 pinch nutmeg
400 g cannellini beans

Steps

Heat the oven to 400 F.
Cook the garlic in olive oil in a saucepan for 2 minutes, then add the sugar, vinegar, tomatoes, and basil.
Simmer the tomato sauce for 12 minutes, then stir in the cannellini beans.
Wilt the spinach in a large pot for 3 minutes, cool it, and squeeze out excess water.
Mix the spinach, ricotta, mascarpone, milk, nutmeg, and half the parmesan in a bowl.
Wrap spoonfuls of filling in large spinach leaves, place them in a 9-by-13-inch baking dish, cover with sauce, mozzarella, and remaining parmesan, then bake for 18 minutes.

Main ingredient on sale this week? See what to make with canned beans on sale.