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Spinach and Ricotta Canneloni filling

  • 07-07-2006 8:06am
    #1
    mikep
    Registered Users, Registered Users 2 Posts: 987 ✭✭✭


    Hi

    I made some spincah and ricotta canneloni last night but have loads of the filling left...
    It conyains:
    Spinach, Ricotta,1 egg, sauted onion/garlic, salt/pepper all mixed together.

    Could I freeze this?

    BTW I was uber simple to prepare and was delicious!!
    Mix the above ( I forgot to add the nutmeg but that didn't matter!).
    Stuff the canneloni (or use lasagne sheets rolled up)
    Smother with a tomato sauce ( I used a tesco finest chilli pasta sauce)
    Cover with grated parmesan (Aldi's P. Regianno only €20 per kilo:D )
    Bake for 40 mins....Yum!


Comments

  • #2
    The Sweeper
    Registered Users, Registered Users 2 Posts: 10,658 ✭✭✭✭The Sweeper


    I'd bake it into a lasagne first and then freeze that - and the nutmeg makes a big difference, by the way!


  • #3
    dudara
    Registered Users, Registered Users 2 Posts: 33,518 ✭✭✭✭dudara


    Yup, definitely don't forget the nutmeg in the future. I love spinach, and nutmeg always seems to bring out the best in it


  • #4
    hillynicky
    Closed Accounts Posts: 15 ✭hillynicky


    thanks for the tip about the nutmeg!


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