Ingredients
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16 oz (450 g) Spinach
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18 tubes of Cannelloni
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4 tbsp of virgin Olive Oil
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1 optional Onion
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16 oz (2 x 450 g) tins of Italian chopped Tomatoes
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1 Bay Leaf
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½ Lemon
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Parmesan Cheese
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4½ oz (2 x 125 g) Mozzarella Cheese
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9 oz (250 g) Ricotta Cheese
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A handful of fresh Basil
Directions
My preference is the beef cannelloni. But every now and then I just love to eat this juicy vegetarian alternative that really is worth all the preparation before baking. I hope you enjoy this too.
Steps
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1
Done
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Preheat the oven to 180C (350F). Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little. |
|
2
Done
|
Dice the optional onion or ginger. In a medium sized frying pan, heat a tbsp of olive oil and gently sweat the onion or ginger until soft. |
|
3
Done
|
Add the tomatoes and bay leaf. Drop in a few basil leaves and grate in the zest of the lemon half, then lower the heat and let it simmer gently for 25 minutes until the sauce thickens. Add a pinch of salt and pepper. |
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4
Done
|
Now chop the spinach on a board randomly. |
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5
Done
|
Whisk the egg and add 2 tbsp of grated Parmesan cheese. Now stir the ricotta, egg and Parmesan into the spinach. Add a pinch of salt and pepper. |
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6
Done
|
Using a piping bag, position over a jug, fold its edges over the rim, then load in the spinach mixture. Use this to fill the mixture into the cannelloni tubes and lay them in a medium sized oven dish capable of lying the cannelloni tubes side by side in two rows. |
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7
Done
|
Now layer the tomato sauce over the cannelloni. Add the remaining basil leaves and scatter most of them over the top of tomato sauce. lay slices of mozzarella on top, sprinkle with extra-virgin olive oil and season with salt and pepper. |
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8
Done
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Place in the oven and cook for 45 minutes or until the top is golden brown and the pasta tender. |
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9
Done
|
Now, take from the oven and let it cool for a few minutes before serving, Garnish with the remaining basil leaves. Enjoy. |
