Well it feels like it has been a while between drinks (err Posts). We are into the full swing of the juggling act that is working and parenting. Rafaela seems to be thriving in day care, drinking from a cup all on her own and climbing like a little monkey. The drop off is getting easier, tears are fading and is now replaced by a disappointing look. We have progress!
More and more Rafaela is enjoying different foods; she is at the age where the list of foods she can’t eat is depleting rapidly. I started making Cannelloni after my mother-in-law had a bumper crop of spinach. It was spinach and ricotta bonanza in our household for a few weeks. We tried the Greek Spanakopita pie as well as spinach and ricotta gnocchi but the most appropriate for Rafaela to enjoy and the most successful (the gnocchi was pretty tricky) was the cannelloni. It is the perfect family dinner for a house obsessed with spaghetti and in desperate need of a pasta shake up! This is a variation of a classic Donna Hay recipe. It was really about omitting and substituting certain ingredients to make an infant friendly batch. Spinach is a great source of Calcium, Iron & Vitamin A. It is recommended to start babies on Spinach after 8 months as they can contain nitrates and are an oxalate food and should be eaten in moderation. Below is a baby friendly spinach & ricotta cannelloni recipe. I would keep aside a portion of the mixture for Rafaela and the rest for the adults. It is a great dish to freeze for those now so often moments we need a quick tasty meal and lunch the next day!
Baby Basic Tomato Sauce
1 x 400g can of Organic diced tomatoes
1 small onion finely diced
1 garlic clove crushed
Sprinkle of nutmeg
Splash of olive oil
Handful of fresh basil leaves
Heat the oil in a saucepan over medium heat. Then sauté onion and garlic till tender. Add the diced tomato and ¼ cup of water (I usually wash the remainder of the tomato out with this water).
Add the fresh basil and simmer for 10-15 minutes, or until thick and lumpy.
1 x Baby Basic Tomato Sauce
2 x packet of lasagne sheets (contains 8 sheets) halved lengthways
½ cup of finely grated parmesan cheese
2 bunches or 500g of English Spinach, trimmed.
750g of fresh ricotta (I find fresh from the deli works better than the containers. It tends to contain less moisture)
1 cup of finely grated parmesan cheese
2 tablespoons of chopped flat leaf parsley leaves
1 tablespoon of chopped dill
½ cup of fresh breadcrumbs
Pre-heat the oven to 180°c. To make the filling, blanch the spinach in a saucepan of boiling water for 5 seconds, then drain. Squeeze out any excess moisture, and chop.
Combine the spinach, ricotta and parmesan, herbs and bread crumbs. Grease a 20cm x 30cm ovenproof dish. Spread 1/3 of the tomato sauce over the base of the dish. Lay a lasagne sheet on a flat surface, spoon on some ricotta filling and roll up. Place into the baking dish, seam side down. Repeat with remaining filling and sheets. Pour the remaining tomato sauce over the cannelloni, sprinkle with the extra parmesan and bake for 25-30min or until soft and heated through.
Now this recipe makes a heap of Cannelloni. If you save 1/3 of the filling for your bubba choo you will make approximately 18-20 cannelloni.
Suggestions: I have also included some cooked pumpkin into the mixture. It adds a nice sweetness to the dish and it helps get Rafaela’s Veggie content up!