Spinach and Ricotta Cannelloni
FOR THE TOPPING
This classic Italian vegetarian main dish can be prepared ahead and cooked from frozen. Hands-on time 35min. Cooking time about 1hr. Serves 6
FOR THE TOMATO SAUCE
1tbsp extra virgin olive oil
2 garlic cloves, crushed 1tbsp mixed dried herbs
3 x 400g tins plum tomatoes 1tbsp balsamic vinegar Small handful basil, leaves picked and roughly chopped
FOR THE FILLING
500g spinach
350g ricotta
50g Parmesan, finely grated ¼tsp freshly grated nutmeg 250g dried cannelloni
250g mozzarella
1 For the tomato sauce, heat the oil in a
large pan over medium heat. Add garlic and cook for 1min. Add remaining sauce ingredients and some seasoning. Simmer for 30min, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon, until thick.
2 Meanwhile, for the filling, put the spinach into a colander in the sink and pour over a full kettle of just-boiled water to wilt (you may need to do this in batches). When cool enough to handle, lift up handfuls of spinach and firmly squeeze out excess moisture. Roughly chop, then put into a large bowl. Mix in the ricotta, Parmesan, nutmeg and plenty of seasoning. Transfer mixture to a large piping bag fitted with a large plain nozzle (or snip a hole in the bottom).
3 Preheat oven to 200°C (180°C fan) mark 6. To assemble, spread ½ the tomato sauce in the base of a 2.5 litre ovenproof serving dish, about 35 x 40cm. Pipe filling into each cannelloni tube and arrange in a single layer on top of the sauce. Top with the remaining sauce. Tear the mozzarella into strips and lay on top of the sauce.
4 Cook in the oven for 30min, or until golden and bubbling. Serve with a crisp green salad, if you like.
PER SERVING 462cals, 27g protein, 21g fat (12g saturates), 40g carbs (11g total sugars), 6g fibre
FREEZE AHEAD Prepare to end of step 3 (no need to preheat oven), making sure your dish is freezer-safe. Wrap and freeze for up to 1 month. To serve, either defrost in fridge then complete recipe. Or, to cook from frozen, preheat oven to 160°C (140°C fan) mark 3, cover dish with foil and cook for 1hr. Remove foil, turn oven up to 200°C (180°C fan) mark 6 and cook for 20min more, until golden and bubbling.