1 October, 2015
Spinach & Ricotta Cannelloni with Beefy MMS
Spinach & Ricotta Cannelloni with Beefy MMS
Serves: 6
Ingredients:
- 250g box dried cannelloni shells
- 2 tablespoons minced garlic
- 250g box frozen spinach, defrosted
- 500g fresh ricotta cheese
- 1 portion of C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
- 500g beef mince
- 1 tablespoons rice bran oil
- 1 cup grated cheese
Method:
- Preheat oven to 180 degrees Celsius
- Add the oil and 1 tablespoon of mince garlic into a hot frying pan, add in the mince and brown off breaking up the mince with your wooden spoon.
- Once the mince is all sealed, pour over the serving of MMS and reduce the heat to a very low simmer while you prepare the cannelloni
- Put in a mixing bowl 1 tablespoon of the minced garlic, defrosted spinach and the ricotta cheese, add seasoning and mix until well combined
- Transfer the mix into a zip lock bag, expel all extra air and seal the bag
- Using the first of the cannelloni tubes to determine how much you snip off the corner off the zip lock bag so you can squeeze the mixture directly into the tubes
- Repeat filling the tubes and laying them in a lasagne dish until you have used all of your mixture
- Pour the mince and MMS mixture over the top and place in the oven for 15 minutes
- Sprinkle the cheese over the top of the mixture and place back in the oven for a further 5 minutes (if your oven has a grill setting change to this for the last 5 minutes to get the cheese golden and bubbly.
Recipe Notes:
- Store covered in the fridge no longer than 3 days
- This recipe is freezer friendly either before or after cooking
- For a vegetarian alternative top with straight MMS and cook as detailed in the method
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.