Name: Spinach & Ricotta Cannelloni
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 tbsp Olive Oil; 8 cloves chopped Garlic; 3 tbsp Caster Sugar; 2 tblsp Red Wine Vinegar; 3 400g Cans Chopped Tomatoes; Bunch Basil Leaves; 2 tubs Mascarpone; 3 tbsp Milk; 85g Parmesan; 2 sliced Mozzarella; 1kg Spinach; 100g Parmesan; 3 tubs Ricotta; pinch Nutmeg; 400g Cannellini Beans

Vegetarian

8 servings

660 cal/serving

Instructions

Step 1

Heat olive oil in a large pan and fry garlic for 1 minute

Olive OilGarlic

Step 2

Add caster sugar, red wine vinegar and chopped tomatoes, season and simmer for 20 minutes until thick

Caster SugarRed Wine VinegarChopped Tomatoes

Step 3

Stir in basil and divide the sauce between shallow ovenproof dishes, then set aside

Basil Leaves

Step 4

Beat mascarpone with milk until smooth, season and set aside

MascarponeMilk

Step 5

Put spinach in a large colander, pour over boiling water to wilt and squeeze out excess water when cool

Spinach

Step 6

Roughly chop the spinach and mix with 100g Parmesan, ricotta and nutmeg, then season well

ParmesanRicottaNutmeg

Step 7

Heat the oven to 400°F.

Step 8

Use a piping bag to squeeze the filling into cannelloni tubes

Step 9

Lay the filled tubes side by side on top of the tomato sauce and spoon over the mascarpone sauce

Step 10

Top with Parmesan and mozzarella

ParmesanMozzarella

Step 11

Optionally freeze the uncooked cannelloni or freeze after cooking

Step 12

Bake for 30–35 minutes until golden and bubbling

Step 13

Remove from the oven and let stand for 5 minutes before serving