Spinach ricotta cannelloni

A winter warmer that takes centre stage at any dinner table.

Serves 4-6

Ingredients

  • 1 Onion

  • 4 Garlic

  • 1 Bay Leaf

  • 0.5 tsp Dried Thyme and Oregano

  • 120g Tomato Puree

  • 2 Tin Tomatoes

  • 1l Stock

  • 85ml White Wine

  • 1.5 tsp Sugar

  • Basil

  • 250g Spinach, frozen or blanched

  • 500g Ricotta

  • 30g Parmesan

  • 100g shredded Cheese (Mozzarella/Cheddar)

  • 1 Egg

  • 1 Garlic, grated

  • Nutmeg (Pinch)

  • 250g Cannelloni

  • 30g Parmesan

  • 125g shredded Mozzarella

Method

  1. Fry onion, garlic, bay leaf and dried herbs. Add the tomato puree

  2. Add the wine

  3. Add the tomatoes, stock, sugar and season. Simmer for 20 mins

  4. Remove the bay leaf and blitz, then add the basil. Set the sauce aside

  5. Press out most of the liquid from the spinach, then place in a bowl with the ricotta, parmesan, shredded cheese, egg, garlic and nutmeg. Mix and season as needed.

  6. Assembly - Spread some sauce over the bottom of your oven proof dish. Fill the cannelloni tubes with the filling and place in the dish. Pour the remaining sauce over the top and scatter with parmesan and mozzarella.

  7. Bake for 30-45 mins