This is cannelloni with a little twist. An easy, yummy twist, might I add! It is very (and I mean very!) easy to make, it’s prep time is quick and it cooks in the oven for less than 15 minutes. Tick, tick, tick say all the busy Mama’s out there! I was super excited also when I recently served this dish to my family for the first time and they gave it the thumbs up by practically licking their plates clean! You can’t go wrong with an Italian meal that has tomato pasta sauce and cheese now, can you?!
The secret little ingredient with this “mum adapted” kitchenkonfidence.com dish is that it isn’t cooked using the usual cannelloni pasta cylinders, it uses wonton wrappers! Yep that’s right, you roll the filling in wonton wrappers instead! I hope you like it as much as we do!
1 x 500g tub of ricotta cheese
1 x tablespoon chopped parsley (or basil, sage, tarragon)
1 x teaspoon of dried mixed Italian herbs
1/2 a cup of grated parmesan cheese and 1/2 cup of another grated cheese (I like the pizza blend one from Coles)
1 x teaspoon of minced garlic or one fresh garlic clove minced
1 x packet of fresh wonton wrappers 25 (you can find these in the supermarket near the fresh lasagne sheets)
2 x tablespoons of olive oil
1 x onion, finely diced
1 x 400g can of diced tomatoes
1/2 cup of tomato passata
1 x large packet of baby spinach leaves, chopped, or a box of frozen spinach (defrosted)
A pinch of salt & pepper
Parsley leaves, for serving
1. Preheat an oven to 180 degrees celsius.
2. Heat one tablespoon of oil in a fry pan and sauté the spinach with a tablespoon of water until it has wilted. Turn off the heat.
3. In a small bowl, combine ricotta cheese, the wilted warm spinach, chopped parsley, a pinch or two of salt, several turns of freshly ground black pepper and one tablespoon of the grated parmesan cheese (I also added a tablespoon of the other grated cheese). Taste and season with additional salt, pepper and cheese if needed. Put aside.
4. Heat remaining oil in the fry pan or a saucepan and cook the garlic and the onion until softened. Add the can of tomatoes, the passata, the dried herbs and cook until heated through.
5. Meanwhile lay out your wonton wrappers on a board and place a tablespoon of the ricotta and spinach mixture onto one side or the centre of each wrapper. Roll them all into a small cylinders (tube) and place evenly on the base of an oven proof casserole dish, seam side down (I find my 20cm x 20cm glass casserole dish is just right). You may have enough to make another layer of cylinders.
6. Pour over the tomato sauce and top with remaining cheeses.
7. Bake for 10 to 15 minutes until the cheese has fully melted and tomato sauce looks like it’s bubbling. Serve with a sprinkle of parsley and salt and pepper
8. You can also serve with mixed salad and a lemon wedge.