Mel Christensen

Mel Christensen

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Spinach & Ricotta ‘Mountelloni’

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Spinach & Ricotta ‘Mountelloni’

 

Ingredients:

  • 1 large bunch spinach, washed and stalks removed
  • 1 medium leek, finely diced (or 2 small onions)
  • 2 cloves garlic, minced
  • 4 tbsp fresh parsley, chopped
  • 2 tbsp fresh mint, chopped
  • 1 tbsp finely chopped lemon rind (optional – but I think this ingredient just makes this dish go from good to “awesome!”)
  • 750gm ricotta cheese (or a combination of  ricotta & feta)
  • 1 tsp nutmeg
  • Freshly ground sea salt and pepper
  • 6 sheets of Mountain Bread™
  • 500g jar of Organic Tomato based pasta sauce (I reccomend  Aldi’s “just Organic” brand which is free of additives – OR if you have the time you can make your own – *See my new recipe below!)
  • ½ cup mozzarella cheese, grated (or a Pizza style blend is even better!)

 

Method:

  1. Steam spinach for 5 minutes, then squeeze out excess water.  Chop well and place in a bowl with diced leek, garlic, ricotta, feta, herbs, nutmeg, salt and pepper.  Mix well.
  2. Lay out sheets of Mountain Bread™ and put ricotta filling evenly along one side of each sheet. Roll up and place in a casserole dish lined with baking paper.
  3. Pour the tomato pasta sauce gently over the cannelloni. Sprinkle with cheese and bake in moderate oven at 180c for 45 minutes. Serve with a tossed salad.

 

*Mel’s  Thermomix  Chunky  Tomato  Sauce  Recipe

Blend on 5 sec / Speed 5:

  • 4 cloves garlic
  • 1 medium brown onion
  • 1 medium carrot
  • 1 medium zucchini

 

Add

  • 40g Extra Virgin Olive Oil

7 mins / Varoma/ Speed 2

Add

  • 1 kg fresh tomatoes
  • 1 tbsp. Natvia (or preferred sweetener)
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Dried Basil
  • 1tbsp Concentrated vegetable stock (I used the TM everyday cookbook version)
  • Freshly ground pepper
  • 100g tomato paste

Cover with MC and press lock and press turbo 2 -3 times to combine and roughly chop the tomatoes

Cover with basket to prevent splattering and cook:

30mins / Varoma / Speed 1

Taste, season if required and use as required and store remaining sauce in airtight jars in refrigerator for up to 3 weeks.