spinach cannelloni

Ingredients

• sauce
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 small onion, finely chopped
• 800 g / 28 oz crushed tomato
• 1 cup water (swirl in tomato can to clean out)
• 3/4 tsp salt + pepper to taste
• Handful basil leaves, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil)
• FILLING:
• 250 g / 8 oz frozen chopped spinach, thawed (Note 1)
• 500 g / 1 lb ricotta, full fat please (Note 2)
• 1/3 cup grated parmesan
• 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
• 1 egg
• 1 large garlic clove, minced
• Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
• 1/2 tsp salt and pepper, each

Instructions

0. Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
1. Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
2. Stir through basil or dried herbs. Set aside.
3. Place spinach in a colander and press out most of the liquid (don’t need to thoroughly squeeze dry).
4. Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
5. Preheat oven to 180C/350F.
6. Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5”.
7. Spread a bit of Sauce on the base.
8. Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it’s a bit tedious though!).
9. Pipe the filling into the tubes. Place in baking dish.
10. Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
11. Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
12. Serve, garnished with extra basil if desired.

Ingredients

• sauce
• 1 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 small onion, finely chopped
• 800 g / 28 oz crushed tomato
• 1 cup water (swirl in tomato can to clean out)
• 3/4 tsp salt + pepper to taste
• Handful basil leaves, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil)
• FILLING:
• 250 g / 8 oz frozen chopped spinach, thawed (Note 1)
• 500 g / 1 lb ricotta, full fat please (Note 2)
• 1/3 cup grated parmesan
• 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
• 1 egg
• 1 large garlic clove, minced
• Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
• 1/2 tsp salt and pepper, each

Instructions

0. Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
1. Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
2. Stir through basil or dried herbs. Set aside.
3. Place spinach in a colander and press out most of the liquid (don’t need to thoroughly squeeze dry).
4. Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
5. Preheat oven to 180C/350F.
6. Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5”.
7. Spread a bit of Sauce on the base.
8. Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it’s a bit tedious though!).
9. Pipe the filling into the tubes. Place in baking dish.
10. Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
11. Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
12. Serve, garnished with extra basil if desired.