Spinach and Ricotta Cannelloni

Serves 2


Ingredients for the sauce:


> A little vegetable oil (about 1tsp)

> 1 garlic clove, sliced thinly

> One 400g tin of chopped tomatoes

> 1/2tsp Italian Seasoning

> Salt and pepper to taste


Ingredients for the Cannelloni:


> 250g bag of Spinach

> 250g tub of Ricotta

> 1 egg

> 2tbsp grated parmesan cheese

>  12 -14 Cannelloni tubes

> Grated Parmesan cheese for topping


Method:


> Make the sauce first so it has time to cool slightly. Preheat the oven to 200 degrees C.

> Place the oil into a large saucepan or wok and place over a medium heat. Once the oil is hot add in the garlic and sauté for a minute.

> Add in the chopped tomatoes and Italian seasoning and mix everything together. Season to taste.

> Bring to a boil and then turn the heat down to a simmer. Cook until the sauce has thickened, about 10 minutes.

> Take the sauce off the heat and leave to one side whilst you make the filling.

> Place the spinach in a colander and pour boiling water over to wilt the spinach. Once the spinach is wilted, squeeze the excess water out.

> In a medium sized bowl, place the ricotta, egg and parmesan and mix together. Add in the wilted spinach and mix until well combined.

> Now to fill the tubes, I found the best way was to use a piping bag without a nozzle. You could also use a ziploc bag with the corner cut off or spoon it in. I tried to spoon the filling in at first, but it really didn't work for me... I filled the piping bag to about halfway and then piped filling into each tube. Place the filled tubes into either a pyrex or ceramic roasting dish. Mine was about 30 x 20cm. I had to double up my tubes in layers, so I'd probably use a bigger dish next time.

> Once all the tubes are filled, pour the tomato sauce all over and then sprinkle parmesan on top.

> Place in the oven for 30-35 minutes until the cannelloni is soft, it's piping hot all the way through and the parmesan has melted and turned golden brown.

> Serve immediately, we had it alone, but you could serve it with a salad.


Recipe by Annie

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