Spinach & ricotta cannelloni
For some extra punch, add a couple of cloves of fresh, crushed garlic to the spinach and ricotta mixture before filling the cannelloni tubes.
For some extra punch, add a couple of cloves of fresh, crushed garlic to the spinach and ricotta mixture before filling the cannelloni tubes
SERVES 6
PREP 20 MINUTES
COOK 40 MINUTES
8 cubes frozen chopped spinach
2 x 250g tubs ricotta cheese
1 tsp ground nutmeg
1 large jar tomato sauce
12 dried cannelloni shells
115g grated mozzarella cheese
- Put the frozen spinach in a heatproof bowl and cook in the microwave on high for 2½ minutes, then stir and cook for 2 minutes more. Drain the spinach through a colander lined with kitchen paper, pressing down to remove as much liquid as possible, then return the spinach to the bowl.
- If you’re also making the Stuffed Chicken, cook the spinach for both recipes together, then divide into separate bowls before adding ricotta for each recipe.
- Add the ricotta cheese and nutmeg to the bowl with the spinach, stir to combine and set aside. Pour half of the tomato sauce into the base of a large baking dish.
- Using your hands or a teaspoon, fill the cannelloni shells with the spinach and ricotta mixture, then lay them in an even layer over the sauce in the base of the baking dish.
- Once all the tubes are filled, pour the remaining tomato sauce over the top of the pasta, then scatter over the grated mozzarella.
TO COOK Place in a preheated oven at 180C/160C fan/gas 4 for 30-40 minutes, until the top is golden and bubbling and the pasta is tender.
TO FREEZE Cover the cannelloni dish with a lid or wrap with a layer of clingfilm followed by a layer of foil, then label and freeze flat for up to one month.
TO COOK FROM FROZEN Defrost in the fridge then cook as described before. If cooking straight from frozen, increase the cooking time to 1¼-1½ hours, covering with foil if the top starts to catch. Ensure that it is piping hot in the centre before serving.