Spinach & Ricotta Cannelloni with Garlic Ciabatta & Baby Cos
Is there anyone out there who doesn't love cannelloni?! The reason we don't eat it all the time, is it's time consuming and tricky to stuff. Well, our friends at Ipastai have made things really easy for you - supplying a locally made, top quality spinach and ricotta cannelloni, ready to go! Just add some sneaky zucchini, sauce and cheese and cook till gooey, voila!
Ingredients
- 1 2 Portion Pack of Spinach & Ricotta Cannelloni
- 1 1⁄2 Cups of Pizza & Pasta Sauce
- 70 g of Mozzarella (Grated)
- 1⁄2 of Baby Cos Lettuce
- 1 Tbsp of Balsamic Dressing
- 1 1 Pack of Ciabatta Panini (150g)
- 1 of Garlic Clove
- 1 Tbsp of Butter (pantry)
- 1 of Zucchini
- 1 Small Bunch of Flatleaf Parsley
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Cannelloni:
Preheat oven to 200°C. Trim ends from zucchini and thinly slice into ribbons. Arrange 3 strips of zucchini next to each, and roll each cannelloni up. Place zucchini wrapped cannelloni carefully in an ovenproof dish, seam side down and in a single layer.
Cover and Bake:
Pour sauce over the top of the cannelloni and give the dish a good shake to ensure pasta sauce has completely covered contents. Sprinkle mozzarella over the top and place in the oven. Cook for 20-25 minutes, until cheese has browned and melted and is bubbling at the sides.
Prepare Garlic Ciabatta:
While cannelloni is cooking; slice ciabatta loaf in half horizontally and split open. Peel and mince garlic. Pick parsley leaves and roughly chop (discarding stems). Combine garlic with butter, salt and pepper. Spread ciabatta with garlic butter and sprinkle parsley over the top. Place in oven on rack, butter side up, for the final 5 minutes of cooking.
Dress Lettuce:
Using your hands, tear up baby cos into a bowl. Add balsamic dressing and lightly toss.
You Plate It:
Top cannelloni with any remaining parsley and serve with dressed baby cos and garlic ciabatta alongside. We like serving this family style, straight to the table. Enjoy!
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