Well I'm well and truly getting into the comfort food but I'm also trying not to go overboard actually. This looks mega-creamy and mega-cheesey but infact, not so bad. I've used low fat ricotta, mozzarella and tasty cheese. So eating it you can totally fool yourself that you've done something very bad, but you actually haven't. I really do equate the quality of a cannelloni to the amount of cheese - specifically ricotta. I want it to melt in my mouth. I want to feel comfort and joy.
My hubby who is not really a fan of cannelloni said this one was the best one I'd ever made and he had seconds - so that gave me some extra joy - I hope you get comfort and joy from this recipe too.
300g beef mince
400g low fat ricotta cheese
2 tb fresh grated parmesan cheese
Handful baby spinach, roughly chopped/torn
1 packet pasta sheets or 1 quantity of homemade pasta
400g tin diced tomatoes
6 large basil leaves or 2 average stalks of basil
2 stalks fresh oregano
1 clove garlic
1 small onion, finely diced
1/2 cup evaporated skim milk
1/4 cup light tasty cheese
1/2 cup light mozzarella cheese
In a bowl mix the mince, ricotta, parmesan and spinach with a bit of salt and pepper.
Layout pasta sheet (I actually cut 1/3 of mine off because you want it to just overlap a bit not a lot) and spread a sausage like line of mixture in the middle. Roll and lay in a greased baking tray.
Continue until you run out of mixture.
Preheat oven to 200 degrees c
In a blender or food processor - blend tomatoes, basil and oregano until liquified, set aside.
In a saucepan, fry onion and garlic until translucent.
Add the puree and the evaporated milk, bring to a boil and then pour sauce over your cannelloni.
Sprinkle tasty, mozzarella and remaining parmesan, cover with foil and put in the oven for 30 minutes.
Remove foil and bake for a further 10 minutes.
It's sooo melty in the mouthy!
So friends, what's your comfort food? Chocolate? Soup? Something creamy or cheesy?
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