“It is hard to ignore the seductive call of a pasta bake; all oozing cheese”
Silvia Colloca’s pasta bakes.
RICOTTA AND SPINACH CANNELLONI WITH TOMATO SUGO
1/4 cup (60m1) extra virgin olive oil 175g baby spinach 1 garlic clove, chopped 500g ricotta 2 eggs, lightly beaten 1/2 tsp grated nutmeg 1/4 cup (60g) grated parmesan cheese, plus extra to serve 1 onion, chopped 700g jar tomato passata 16 cannelloni shells 200g grated mozzarella Chopped flat-leaf parley to serve Preheat oven to 180°C. Heat 1 tbs oil in a large frypan over medium-high heat. Add the spinach and cook for 1 minute, tossing, then add the garlic and cook 1-2 minutes until spinach is wilted. Remove from pan and cool. Squeeze out excess liquid, then roughly chop. In a bowl, combine the spinach with the ricotta, egg, nutmeg and ½ cup (40g) parmesan. Season. Heat remaining 2 tbs oil in a saucepan over cookandthe Pipe cannellonicook medium2-3 or minutes,for spoon10 heat. shells. minutesthe then Add ricotta Spreadadd the until mixturethe oniona reduced.few passataand into tablespoonsbaking dish, thenof the lay tomatothe shells sauce into in thea dish and top with remaining tomato sauce. Pour over 100ml water then top with ¼ cup (20g) parmesan and the mozzarella. Bake for 25 minutes or until golden. Serve topped with parsley and extra parmesan. NUTRITION • 46G PROTEIN • 23G SAT FAT • 42G CARB • 12G SUGARS • 1395MG SODIUM • 800 CAL (3340KJ)