Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
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Spinach & Ricotta Ham Cannelloni

Ingredients

 8 D’Orsogna Premium Australian Dry Cured Ham Slices
 450 g Frozen chopped spinach, thawed
 500 g Fresh ricotta
 245 g Bechamel sauce
 ½ cup Italian-inspired cheese blend
 ¼ cup Basil leaves

Method

1

Preheat oven to 220°C/200°C fan-forced.

2

Place spinach in a large fine sieve. Using back of a spoon, press spinach to remove excess liquid. Discard liquid. Place spinach in a large bowl. Add ricotta and season with pepper. Using a fork, mix well to combine.

3

Place one-eighth of the spinach mixture along 1 side of each ham slice. Roll up to enclose filling. Place ham rolls in a single layer, in a greased 22 x 39cm (4cm deep) oval baking dish. Pour sauce over ham rolls and scatter with cheese

4

Bake for 20 minutes or until filling is heated through. Turn on oven grill to medium-high. Grill for 4 minutes or until cheese is golden. Scatter over basil, season with pepper, then serve.

Ingredients

 8 D’Orsogna Premium Australian Dry Cured Ham Slices
 450 g Frozen chopped spinach, thawed
 500 g Fresh ricotta
 245 g Bechamel sauce
 ½ cup Italian-inspired cheese blend
 ¼ cup Basil leaves

Directions

1

Preheat oven to 220°C/200°C fan-forced.

2

Place spinach in a large fine sieve. Using back of a spoon, press spinach to remove excess liquid. Discard liquid. Place spinach in a large bowl. Add ricotta and season with pepper. Using a fork, mix well to combine.

3

Place one-eighth of the spinach mixture along 1 side of each ham slice. Roll up to enclose filling. Place ham rolls in a single layer, in a greased 22 x 39cm (4cm deep) oval baking dish. Pour sauce over ham rolls and scatter with cheese

4

Bake for 20 minutes or until filling is heated through. Turn on oven grill to medium-high. Grill for 4 minutes or until cheese is golden. Scatter over basil, season with pepper, then serve.

Spinach & Ricotta Ham Cannelloni