Difficulty:
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Linguine
San Remo Cannelloni Spinach & Ricotta 475g
San Remo Reg No91 Fettuccine Egg Noodle 250g
San Remo Reg No28 Small Shells 500g
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Linguine
| Substitute Shape: | Spaghetti, Thick Spaghetti, Thin Spaghetti, Fettuccine |
Ingredients
750g San Remo Reg No1 Linguine
1 white onion, finely diced
2 tbsp garlic
Salt and pepper to season
50g grated parmesan cheese
3 tbsp olive oil
1/2 bunch basil
2 bay leaves
800g tin tomatoes, crushed
1 cup pine nuts
2 large eggplants, cubed
300g rindless bacon, finely diced
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San Remo Cannelloni Spinach & Ricotta 475g
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Method
- Cook pasta as per packet directions.
- In a large pan, heat olive oil on medium heat
- Add onion, garlic and bacon and cook for 3 minutes
- Next place eggplants in a pan and saute for 3-5 minutes or until tender.
- Add bay leaves, pine nuts and crushed tomatoes and reduce heat to a simmer
- Cook for 10-12 minutes until sauce has thickened. Season with salt and pepper
- Tear basil and add to pan.
- Toss pasta through sauce and serve with grated parmesan cheese
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