Wednesday, June 16, 2010

CSA Week 1 - Canneloni with Spinach, Goat Cheese, Walnuts and Roasted Garlic

Canneloni (I made Manicotti) with Spinach, Goat Cheese, Walnuts and Roasted Garlic

She has recipe for tomato garlic sauce in book, but I just used a canned sauce.

Ingredients for filling

olive oil

1 container ricotta

1 egg

2 oz goat cheese

2 oz fresh parmesan, grated

3-4 garlic scapes (original recipe calls for garlic cloves), diced

1 large bunch spinach

1 small red onion

salt and pepper

tomato sauce (homemade or premade)

mozzarella (my addition)

handful of walnuts

fresh herbs such as parsley, thyme, oregano and marjoram


12 manicotti noodles boiled al dente.

To Make:

1.Preheat oven to 375.

2.Heat oil in a skillet and saute onion and garlic scapes. Stir until soft. Remove and set aside.

3.Add a touch more oil to skillet and wilt spinach and a pinch of salt. Drain spinach when done.

4.Mix Ricotta with beaten egg and ½ of parmesan cheese.

5.Add some herbs, onion-garlic mix, goat cheese and spinach to cheese mixture.

6.Place some tomato sauce on bottom of baking pan.

7.Fill noodles with about 4 tbsp cheese-spinach filling and place on top of sauce.

8.Pour remaining sauce over filled noodles and top with mozzarella (optional) and walnuts

9.Bake covered about 30 minutes, then uncover and bake for another 10-15 minutes.

Serve and enjoy!

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