Spinach and Ricotta Canneloni

Submitted By: Noodles

Recipe Rating: No Reviews Yet! Difficulty: easy

Ingredients

Large shells (conchiglioni) or canneloni tubes
300g fresh ricotta
2 bunches english spinach, chopped
1 small onion
2 tbsp cream
3 egg yolks or I use 1 whole egg and 1 egg yolk
2 tbsp parmesan cheese


Tomato Sauce:

1 onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
2 cans of tomatoes
2 tbsp parsley
pinch of sugar
pepper and salt

Directions

Cook chopped onion and chopped spinach together in a little water until onion cooked and spinach wilts.

Mix all other ingredients together.

When spinach cooked squeeze out all excess moisture until it is near dry, add to other ingredients and blend until smooth. If no blender, just mix until it is as smooth as you can get.

Fill shells or tubes and place in an oiled ovenproof dish.

Spoon some of the tomato sauce over the top and cover with foil and cook until al dente (20 - 30 minutes).

Tomato Sauce:

Cook onion, celery and carrot until tender. Add parsley, salt, pepper, sugar and tomatoes - simmer 20 mins stirring frequently.

Blend until smooth, spoon over shells or tubes. Heat rest on stove and put over more when serving.