Spinach and Herb Cannelloni
2 cups tomato sauce, fresh or canned
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. minced garlic
12 ozs. fresh spinach or frozen, thawed and drained
12 ozs. ricotta cheese or cottage cheese
3 tbsps. chopped fresh basil
3 tbsps. chopped fresh parsley
3 tbsps. chopped scallions
1 tsp. chopped garlic
grating of fresh nutmeg
salt and freshly ground black pepper to taste
12 cannelloni or manicotti shells, cooked
Combine the tomato sauce, dried herbs, and 1
teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15 minutes. Remove from heat and set aside. Chop the spinach and combine with the remaining ingredients except the pasta shells. Lightly coat a baking pan with olive oil or non-stick cooking spray and spread half the sauce in the bottom.
Fill each cannelloni or manicotti shells with the cheese mixture and place in the baking pan. Top with the remaining tomato sauce. Bake at 350F (180C) for 20 to 30 minutes, until heated through. Serves 4 to 6.
2 cups tomato sauce, fresh or canned
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. minced garlic
12 ozs. fresh spinach or frozen, thawed and drained
12 ozs. ricotta cheese or cottage cheese
3 tbsps. chopped fresh basil
3 tbsps. chopped fresh parsley
3 tbsps. chopped scallions
1 tsp. chopped garlic
grating of fresh nutmeg
salt and freshly ground black pepper to taste
12 cannelloni or manicotti shells, cooked
Combine the tomato sauce, dried herbs, and 1
teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15 minutes. Remove from heat and set aside. Chop the spinach and combine with the remaining ingredients except the pasta shells. Lightly coat a baking pan with olive oil or non-stick cooking spray and spread half the sauce in the bottom.
Fill each cannelloni or manicotti shells with the cheese mixture and place in the baking pan. Top with the remaining tomato sauce. Bake at 350F (180C) for 20 to 30 minutes, until heated through. Serves 4 to 6.
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