Spinach and ricotta cannelloni has been a long-time favourite of mine and I thought I would try and replicate a gluten-free, healthier version. It turned out to be a delicious, nourishing and warm winter meal. For a vegetarian meal this dish still feels hearty, filling and really tasty....Definitely recommend trying out this recipe for dinner sometime!
- 2 zucchini's, sliced into long thin slices
- 450g ricotta
- Handful of cheddar or parmesan cheese
- 1 tsp minced garlic
- 2 egg yolks
- Salt and pepper
- 250g frozen spinach or 3 large handfuls fresh spinach
- 1 can diced tomatoes
- 1 tbs pesto (optional but really elevates the tomato sauce)
- 1 onion, finely diced
- 1 tbs olive oil
- Some extra parmesan/cheddar cheese to sprinkle over the top
- 2 cloves of garlic, minced
- In a mixing bowl combine ricotta, egg yolks, 1 tsp minced garlic, cheddar/parmesan, salt and pepper and spinach until well combined.
- Place approximately 2 heaped tbs of the mixture in the end of a strip of zucchini and roll up and place into a baking dish. Repeat with strips of zucchini until all the mixture has been used up.
- In a frying pan heat olive oil and saute onion and garlic until it starts to go translucent.
- To the onion and garlic add the canned tomato, pesto and salt & pepper. Simmer for 5 minutes.
- Pour sauce over the zucchini cannelloni and top with extra grated cheese.
- Bake in a 180 degree Celsius oven for approximately 35 minutes.
Spinach is a great source of antioxidants, as well as being rich in vitamins A, B2, C, and K and is also a source of folate, iron, magnesium, manganese, calcium and potassium. Ricotta cheese is a great source of calcium and protein, as well as containing selenium, which can aid in prevention of arthritis.