Cannelloni - Ricotta Alternative??
I wanted to make baked Spinach and Ricotta Cannelloni tonight with a big side salad, but as i only get 85g of Ricotta as a HexA i was thinking of using a free alternative.
Has anyone tried it with Quark or fromage frais before? Not sure how it would turn out!
I'm not a fan of Cottage cheese so didnt want to use that! Any advice appreciated!
Quark might work - or a mix of Quark and ricotta? I cook with ricotta all the time (but have never made cannelloni for some reason) so I will just point out 85g of ricotta is quite a lot, when you look at it measure out. Especially if you're mixing it with chopped spinach for the filling!
thanks for your reply! I hadnt really thought of how much it fills i suppose, last time i used a 150g tub but that was for 2 of us and there was some left over! perhaps ill just stick to Ricotta then and use my HexA, and perhaps fill with mushrooms and onion for some extra filling!!
Thankyou - i dont think i had properly processed the gram weight!
Ricotta is great - I use it in lasagnes, puddings, lots of things. If I'm making something for me and OH I usually use the whole tub as then I have a portion for lunch the next day as well.
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