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Thursday, April 14, 2011

Spinach and 'Ricotta' Cannelloni

This ended up being surprisingly tasty, all round favourite!

you will need:

10 + Canelloni tubes, cooked per packet instructions
2 cups of fresh spinach leaves
1 small onion - diced finely
tablespoon of garlic
1 tin of pasta sauce, I used a roast onion and garlic sauce.

1 cup Firm tofu
1 tablespoon of salt
1 tablespoon of lemon
5 tablespoons of almond meal
3 tablespoons of nutrtitional yeast

White sauce
1 cup of soy milk
5 tablespoons of nuttelex
2 tablespoons of almond meal
3 tablespoons of flour

Preheat oven to 190C

To make Ricotta:
In a bowl, mash tofu and all ingredients into a ricotta like consistency and set aside. If not to your liking, add more nutritional yeast/lemon juice until you're happy with it.

To make white sauce:
1. Melt nuttelex in a pot and add flour, mix well into a roux
2. add milk and whisk vigorously until thickened - set aside.

Sweat onion and garlic in a pot and add spinach, cook until wilted.
Add spinach mix to ricotta and use this to stuff the canneloni, be gentle with the cooked shells

Compile your baking tin!
Lay a thin layer of pasta sauce on the bottom before you place your canneloni down, once you've put the Canneloni in fill with pasta sauce and top with white sauce.

Bake in oven for around 20 minutes - Enjoy

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