Cannelloni has never been more appealing
PREP TIME: 20 MINS COOK TIME: 1 HOUR SERVES 6 (AS A MAIN)
550g baby spinach leaves 250g tub reduced-fat ricotta 250g tub mascarpone
140g grated parmesan 1 pinch ground nutmeg
60g egg
250g fresh lasagne sheets 3 cups mixed salad leaves 12 Kalamata olives
Tomato sauce
2 Tbsp olive oil
1 large brown onion, finely
chopped
3 large cloves garlic, finely
chopped
500ml (2 cups) passata 400g can no-added-salt
chopped tomatoes 2 Tbsp balsamic vinegar 1 tsp caster sugar
Freshly ground black pepper
Small bunch basil, roughly chopped
1 Preheat oven to 170°C (fanforced). Place spinach in a steamer basket and cook over a saucepan of simmering water for 2 minutes or until spinach wilts. Set aside to cool. Use hands to squeeze out as much liquid as possible. Finely chop.
2 To make tomato sauce, heat oil in a medium non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 6-7 minutes or until onion softens.
3 Add passata, tomatoes, vinegar and sugar. Season with pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, covered, stirring occasionally, for 10 minutes. Remove pan from heat and stir in basil. Pour into base of a large, shallow ovenproof dish.
4 Meanwhile, use a wooden spoon to beat the ricotta, ¼ of mascarpone and 50g parmesan in a large bowl. Stir in spinach leaves and nutmeg. Mix until well combined. Combine remaining mascarpone, egg and another 50g parmesan in a small bowl.
5 To make cannelloni, divide spinach filling into 6 even portions. Spoon a portion along top of each lasagne sheet, then roll up into a big, fat tube. Cut each one in half across the middle with a sharp knife so you have 2 smaller tubes, then arrange on top of tomato sauce. As you put in the dish, push them slightly so the sauce oozes up the sides of the cannelloni, as this will stop them sticking together.
6 Spoon mascarpone mixture on top, making sure you cover pasta. Scatter over remaining parmesan and grate over a little nutmeg.
Bake for 30-40 minutes or until top is golden and the pasta is cooked through. Serve with salad leaves and olives.