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Рецепт Ricotta And Silverbeet Cannelloni
by Global Cookbook

Ricotta And Silverbeet Cannelloni
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Ингредиенты

  • 2 Tbsp. Extra virgin olive oil
  • 1 x Onion, minced
  • 2 Tbsp. Minced garlic
  • 3/4 lb Silverbeet, (about 8 large leaves), stemmed, minced
  • 2 ct , (15-ounce) ricotta cheese
  • 2 1/2 c. Grated Parmesan cheese
  • 1 jar , (26-ounce) prepared tomato pasta sauce (about 3 1/4 c.)
  • 12 x Lasagna noodles, (from 1-lb. package), freshly cooked

Инструкции

  1. Heat oil in heavy large skillet over medium heat. Add in onion and garlic; saute/fry till translucent/soft, about 5 min. Add in silverbeet; toss till wiled and almost tender, about 3 min. Transfer mix to large bowl; cold 10 min. Fold in ricotta and 1 c. Parmesan. Season with salt and pepper.
  2. Spread 3/4 c. sauce over bottom of 13x9x2-inch glass baking dish. Place 1 lasagna noodle on work surface. Spread 1/3 c. filling over noodle.
  3. Starting at 1 short side, roll up noodle jelly roll style. Place
  4. filled noodle, seam side down, in prepared dish. Repeat filling and rolling remaining lasagna noodles. Arrange in dish. Pour remaining sauce over cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; chill.
  5. Uncover; let stand at room temperature 30 min before continuing.)
  6. Preheat oven to 350 F. Cover dish loosely with foil. Bake cannelloni till heated through, about 45 min. Let stand uncovered 10 min. Serve, passing remaining 1 1/2 c. Parmesan.
  7. Makes 6 Servings