Ingredients for Spinach Cannelloni – {Filling for 12}
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<h2><span style=”color: #fac827;”>Ingredients for Quick & Easy Teriyaki Stir Fry</span></h2>
<span style=”color: #fac827;”> </span>
<ul>
<li><span style=”color: #663333;”>snow peas l 20</span></li>
<li><span style=”color: #663333;”>broccoli, small l 1</span></li>
<li><span style=”color: #663333;”>red capsicum l 1</span></li>
<li><span style=”color: #663333;”>mushrooms, sliced l 2 cups</span></li>
<li><span style=”color: #663333;”>onion, sliced l 1</span></li>
<li><span style=”color: #663333;”>bean sprouts l 1 cup</span></li>
<li><span style=”color: #663333;”>gluten free teriyaki sauce l ½ cup</span></li>
<li><span style=”color: #663333;”>water l 1/3 cup</span></li>
</ul>
<h2><span style=”color: #fac827;”>Method for Quick & Easy Teriyaki Stir Fry</span></h2>
<ul>
<li><span style=”color: #663333;”>Fry onion and garlic in a little oil</span></li>
<li><span style=”color: #663333;”>Add broccoli, snow peas, water, mushrooms, capsicum, bean shoots and sauce</span></li>
<li><span style=”color: #663333;”>Serve with rice</span></li>
</ul>
- ricotta cheese l 225g (7 oz)
- grated cheese l ¼ cup
- frozen spinachl 250 g (8 oz)
- egg yolks l 2
- salt l ½ tsp
- ground black pepper l pinch
- nutmeg l pinch
- minced garlic l 1 tsp
Sauce for Spinach Cannelloni
- tomato puree l 425g (15 oz)
- dried basil leaves l 1 tsp
- olive oil l 2 tbs
- salt l 1 tsp
- ground black pepper l pinch
Method for Spinach Cannelloni
- In a bowl mix filling ingredients and fill 12 cannelloni tubes
- In a pan heat sauce ingredients and bring to boil
- Place layer of sauce in dish and then place cannelloni on top
- Pour over remaining sauce and sprinkle with grated cheese
- Bake at 200ºC (400ºF) for 25-35 minutes
- Serve with garlic bread, lettuce, cucumber and tomatoes
