Every time that I've made this dish I've used the hard cannelloni rolls to stuff. I have so much trouble trying to fill them because they always seemed to break on me. I've even tried to stuff them after cooking them a little bit making them softer... made it worse if you ask me. But when I shopping for my ingredients, I noticed in the fridge section there's fresh lasagne sheets and next to them were FRESH CANNELLONI SHEETS. These were so easy to use!! They're in little rectangles, you put your stuffing on them, then they just roll up without tearing!!
- 1 tub creamed ricotta
- 1 tub cottage cheese
- 2 packets fresh cannelloni sheets
- 1 bunch spinach
- 2 small cans of tomatoes
- 1 tablespoon Italian salad herbs
- 1 packet parmesan cheese
1. Cook spinach until it is soft, set aside and cool.
2. When cooled, add the mixed cheeses and a little of the parmesan.
3. Stuff the cannelloni sheets with the spinach mixture and roll.
4. Make the sauce by combining the canned tomatoes with the salad herbs in a saucepan and heating. Add salt and pepper.
5. Put the rolled cannelloni into baking trays and top with sauce and parmesan cheese.
6. Bake at 180 degrees celcius until the cheese has browned to your liking.
- 1 tub creamed ricotta
- 1 tub cottage cheese
- 2 packets fresh cannelloni sheets
- 1 bunch spinach
- 2 small cans of tomatoes
- 1 tablespoon Italian salad herbs
- 1 packet parmesan cheese
1. Cook spinach until it is soft, set aside and cool.
2. When cooled, add the mixed cheeses and a little of the parmesan.
3. Stuff the cannelloni sheets with the spinach mixture and roll.
4. Make the sauce by combining the canned tomatoes with the salad herbs in a saucepan and heating. Add salt and pepper.
5. Put the rolled cannelloni into baking trays and top with sauce and parmesan cheese.
6. Bake at 180 degrees celcius until the cheese has browned to your liking.
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