Anyhoo, courtesy of Women’s Weekly:<\/p>\n
Ingredients<\/h2>\nCannelloni<\/h3>\n\n- 1kg Spinach, trimmed and coarsely chopped<\/li>\n
- 500g ricotta cheese<\/li>\n
- 2 eggs<\/li>\n
- 1 1\/2 cups (120g) grated parmesan<\/li>\n
- 1\/4 cup chopped fresh mint (I usually skip this)<\/li>\n
- 2 teaspoons fresh thyme<\/li>\n
- 2 teaspoons fresh rosemary<\/li>\n
- 250g cannelloni tubes<\/li>\n<\/ul>\n
Creamy Tomato Sauce<\/h3>\n\n- 1 tablespoon olive oil<\/li>\n
- 1 medium brown onion, chopped<\/li>\n
- 4 cloves garlic<\/li>\n
- 1.6kg canned, diced tomatoes<\/li>\n
- 1\/2 cup (125ml) pouring cream<\/li>\n
- 1 teaspoon white sugar<\/li>\n<\/ul>\n
Method<\/h2>\nThe sauce<\/h3>\n\n- Heat oil in large saucepan; cook onion, stirring until softened. Add garlic.<\/li>\n
- Add tomatoes (I frequently blend the tomatoes first for John’s benefit and to skip out on the blending later when the sauce is hot) and bring to the boil.<\/li>\n
- Simmer for about 20 minutes or until sauce thickens slightly.<\/li>\n
- Cool for 10 minutes, blend or process sauce with cream and sugar until smooth. (Since I’ve blended the tomatoes earlier already, I just add the cream and sugar)<\/li>\n<\/ol>\n
The Cannelloni<\/h3>\n\n- Preheat oven to 180\u00c2\u00b0C<\/li>\n
- Cook washed, drained spinach in heated large saucepan, stirring until wilted. Drain; when cool enough to handle, squeeze out excess moisture<\/li>\n
- Combine spinach in bowl with ricotta, eggs, 1\/2 cup of parmesan and the herbs. Fill cannelloni with this mixture.<\/li>\n
- Spread a third of the sauce into a 24cm x 35cm-ish dish, top with pasta tubes then top with remaining sauce. Because instant pasta tubes are usually tiny, you can usually get a couple of layers of the pasta tubes in.<\/li>\n
- Cook, covered, for 20 minutes. Uncover, sprinkle pasta with remaining parmesan; cook for an additional 15 minutes or until pasta is tender and cheese is browned lightly.<\/li>\n<\/ol>\n
The supposed stats:<\/p>\n
Prep + cook time: 1 hour (yeah right…)<\/p>\n
Serves: 6<\/p>\n
Photos to come ‘cos I’ve left my phone somewhere and need to fetch it.<\/p>\n
[edit] Photos!<\/p>\n
![\"\"](\"https:\/\/ale.chenonetta.com\/blog\/wp-content\/uploads\/2012\/08\/IMG_0298-e1346131976801-224x300.jpg\" "\\"IMG_0298\\"")
<\/a><\/p>\n![\"\"](\"https:\/\/ale.chenonetta.com\/blog\/wp-content\/uploads\/2012\/08\/IMG_0304-e1346132009290-224x300.jpg\" "\\"IMG_0304\\"")
<\/a><\/p>\nTune in next week to find out what to do with the cream you’d have left over out of a 300ml container.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sunday is the day I chuck some recipes on the blog so that I don’t lose them. Here’s the cannelloni recipe I currently use. It’s nice but not perfect, so within the next couple of weeks I’m hoping to find a new recipe to try out and post up here. Let me know if you’ve … <\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[111],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-297","6":"format-standard","7":"category-food"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/comments?post=297"}],"version-history":[{"count":0,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/297\/revisions"}],"wp:attachment":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/media?parent=297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/categories?post=297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/tags?post=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- \n
- 1kg Spinach, trimmed and coarsely chopped<\/li>\n
- 500g ricotta cheese<\/li>\n
- 2 eggs<\/li>\n
- 1 1\/2 cups (120g) grated parmesan<\/li>\n
- 1\/4 cup chopped fresh mint (I usually skip this)<\/li>\n
- 2 teaspoons fresh thyme<\/li>\n
- 2 teaspoons fresh rosemary<\/li>\n
- 250g cannelloni tubes<\/li>\n<\/ul>\n
Creamy Tomato Sauce<\/h3>\n
- \n
- 1 tablespoon olive oil<\/li>\n
- 1 medium brown onion, chopped<\/li>\n
- 4 cloves garlic<\/li>\n
- 1.6kg canned, diced tomatoes<\/li>\n
- 1\/2 cup (125ml) pouring cream<\/li>\n
- 1 teaspoon white sugar<\/li>\n<\/ul>\n
Method<\/h2>\n
The sauce<\/h3>\n
- \n
- Heat oil in large saucepan; cook onion, stirring until softened. Add garlic.<\/li>\n
- Add tomatoes (I frequently blend the tomatoes first for John’s benefit and to skip out on the blending later when the sauce is hot) and bring to the boil.<\/li>\n
- Simmer for about 20 minutes or until sauce thickens slightly.<\/li>\n
- Cool for 10 minutes, blend or process sauce with cream and sugar until smooth. (Since I’ve blended the tomatoes earlier already, I just add the cream and sugar)<\/li>\n<\/ol>\n
The Cannelloni<\/h3>\n
- \n
- Preheat oven to 180\u00c2\u00b0C<\/li>\n
- Cook washed, drained spinach in heated large saucepan, stirring until wilted. Drain; when cool enough to handle, squeeze out excess moisture<\/li>\n
- Combine spinach in bowl with ricotta, eggs, 1\/2 cup of parmesan and the herbs. Fill cannelloni with this mixture.<\/li>\n
- Spread a third of the sauce into a 24cm x 35cm-ish dish, top with pasta tubes then top with remaining sauce. Because instant pasta tubes are usually tiny, you can usually get a couple of layers of the pasta tubes in.<\/li>\n
- Cook, covered, for 20 minutes. Uncover, sprinkle pasta with remaining parmesan; cook for an additional 15 minutes or until pasta is tender and cheese is browned lightly.<\/li>\n<\/ol>\n
The supposed stats:<\/p>\n
Prep + cook time: 1 hour (yeah right…)<\/p>\n
Serves: 6<\/p>\n
Photos to come ‘cos I’ve left my phone somewhere and need to fetch it.<\/p>\n
[edit] Photos!<\/p>\n
<\/a><\/p>\n<\/a><\/p>\nTune in next week to find out what to do with the cream you’d have left over out of a 300ml container.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sunday is the day I chuck some recipes on the blog so that I don’t lose them. Here’s the cannelloni recipe I currently use. It’s nice but not perfect, so within the next couple of weeks I’m hoping to find a new recipe to try out and post up here. Let me know if you’ve … <\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[111],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-297","6":"format-standard","7":"category-food"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/comments?post=297"}],"version-history":[{"count":0,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/posts\/297\/revisions"}],"wp:attachment":[{"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/media?parent=297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/categories?post=297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ale.chenonetta.com\/blog\/wp-json\/wp\/v2\/tags?post=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"https:\/\/ale.chenonetta.com\/blog\/wp-content\/uploads\/2012\/08\/IMG_0298.jpg\" "\\"IMG_0298\\"")
<\/a><\/p>\n