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    Ricotta and Spinach Cannelloni 2009

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    Ricotta and Spinach Cannelloni 2009

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes

    Serves: 4


    • 250 g Waitrose Frozen Whole Leaf Spinach
    • 250 g tub ricotta
    • 40g Parmigiano Reggiano, freshly grated
    • 8 sheets lasagne (dried pasta)
    • 340 g Waitrose Tomato, Basil and Rocket Pasta Sauce


    1. Preheat the oven to 200C, gas mark 6. Microwave the spinach according to pack instructions, run under cold water to cool, then squeeze out all the excess liquid. Tip into a bowl, add the ricotta, half the Parmigano Reggiano, season and mix well.
    2. Cook the lasagne in a pan of boiling water for about 5 minutes, then drain and plunge into cold water. Drain and pat dry with kitchen paper and spread an eighth of the spinach mixture onto a sheet of lasagne and roll up. Repeat with the remaining mixture.
    3. Spoon half the pasta sauce into the base of an ovenproof dish, and arrange the filled pasta rolls over the mixture. Top with the remaining pasta sauce, add a splash of water to the empty jar, shake and drizzle over the pasta. Scatter over the remaining cheese and bake for 20 minutes, until golden. Serve with a mixed leaf salad.

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