Gluten free Ricotta and Spinach Cannelloni
Gluten free Ricotta and Spinach Cannelloni
Ingredients:
1 250g tub Ricotta
1 cup Mushrooms
1 bunch Spinach silver beet
500ml Passata
1 clove Garlic
½ cup Cheddar cheese
Rice paper rolls
Olive oil
Pink himalayan salt
Pepper
Directions:
Soak and wash spinach and chop roughly
Chop mushrooms roughly.
Chop garlic finely.
Add some olive oil to a fry pan and cook the mushroom, spinach and garlic until soft on medium heat.
Set aside to cool.
In a bowl add ricotta, salt and pepper to taste.
Once the spinach mix is cooled add to ricotta and gently combine.
Grate cheese and set aside.
Pour ½ passata mix to cover the bottom of a baking dish.
Take one rice paper roll and wet until flexible. Lay on a flat surface and spoon some of the mix into the middle.
Wrap up by rolling to enclose mixture and tuck in the sides.
Place your cannelloni roll on top of the passata.
Continue rolling rice paper rolls until your mixture is used up and place side by side in the baking dish.
Drizzle a little more passata over the top of your cannelloni and sprinkle cheese on top. Heat under the grill until sauce is heated through and cheese is browned.
