Spinach, pancetta and ricotta cannelloni
11
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Our twist on this classic Italian version with pancetta adds a richer flavour.
Ingredients
Pancetta
100 g, (8 slices)
Water spinach
250 g, (or frozen and thawed), chopped
Green shallot(s)
4 individual, thinly sliced
Zucchini
1 medium, coarsley grated
Low-fat ricotta cheese
420 g
Tomato puree
2 cup(s), (560g)
Fresh basil
1 tbs, chopped
Garlic
2 clove(s), crushed
Fresh lasagne sheets
4 individual, (200g)
Grated parmesan cheese
⅓ cup(s)
Rocket
4 cup(s), (120g)
Lebanese cucumber
1 medium, halved, thinly sliced
Avocado
½ medium, diced
Balsamic vinegar
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pancetta on prepared tray. Bake for 10 minutes or until crisp. Set aside to cool slightly. Finely chop.
2
Place spinach, shallots, zucchini, pancetta and 1½ cups (360g) ricotta in a bowl. Season with salt and freshly ground black pepper. Stir to combine.
3
Lightly spray a 1.5L (8-cup capacity) ovenproof baking dish with oil. Place puree, basil and garlic in a bowl. Stir to combine. Spread 1⁄3 cup (80ml) tomato mixture over base of prepared dish.
4
Cut lasagne sheets in half to make 8 rectangles. Place 1⁄3 cup (80ml) spinach mixture along the centre of each sheet. Roll to enclose filling. Place cannelloni, in a single layer, in prepared baking dish.
5
Pour remaining puree over cannelloni. Crumble over remaining ricotta and sprinkle with parmesan. Bake for 30 minutes or until golden. Remove from oven and set aside for 5 minutes before serving.
6
Meanwhile, place rocket, cucumber, avocado and balsamic vinegar in a large bowl. Toss to combine. Serve cannelloni with rocket salad.
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