The Alexandrina Team offer their Favourite Spring Recipes for the month of October.

Kate’s Spinach and Ricotta Cannelloni

Preparation Time:
20 minutes

Cooking Time:
30 minutes

Serves 4

Ingredients

• 750g Alexandrina Jersey Ricotta (1 ½ tubs)

• 150g baby spinach leaves, chopped finely

• ¼ cup pine nuts

• 4 fresh lasagne pasta sheets

• 2 cups Italian tomato pasta sauce

• 75g of your favourite Alexandrina Gourmet Shredd

• Rocket, for serving

Method

1. Preheat oven to 180°C. Place ricotta, spinach and pine nuts in a bowl. Season with salt and pepper and mix to combine.
2. Cut lasagne sheets in half crossways. Spread 1/3 cup of ricotta mixture along the centre of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets.
3. Spread half the pasta sauce over the base of a 25cm x 35cm ovenproof dish. Place pasta tubes, seam side down over sauce. Pour over the remaining sauce. Sprinkle with cheese and bake for 30 minutes or until pasta is cooked and the top is golden. Serve with rocket or a fresh garden salad. Thanks Kate!