Spinach and Ricotta Cannelloni

Name: Spinach and Ricotta Cannelloni
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 1 tbsp. extra virgin olive oil; 2 garlic cloves, crushed; 1 tbsp. mixed dried herbs; 3 x 400g tins plum tomatoes; 1 tbsp. balsamic vinegar; Small handful basil, leaves picked and roughly chopped; 500 g spinach; 350 g ricotta; 50 g Parmesan, finely grated; 1/4 tsp. freshy grated nutmeg; 250 g dried cannelloni; 250 g mozzarella

This classic Italian vegetarian main can be prepared ahead and cooked from frozen.

By Georgie D'Arcy ColesPublished: 25 January 2022

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Yields:

6 serving(s)

Prep Time:

35 mins

Cook Time:

1 hr

Total Time:

1 hr 35 mins

Cal/Serv:

462

Ingredients

For the tomato sauce

1 Tbsp. extra virgin olive oil
2 garlic cloves, crushed
1 Tbsp. mixed dried herbs
3 x 400g tins plum tomatoes
1 Tbsp. balsamic vinegar
Small handful basil, leaves picked and roughly chopped

For the filling

500 g spinach
350 g ricotta
50 g Parmesan, finely grated
1/4 tsp. freshy grated nutmeg
250 g dried cannelloni

For the topping

250 g mozzarella

Directions

1. Step 1For 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. Step 2Meanwhile, 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. Step 3Preheat oven to 200°C (180°C fan) mark 6. To assemble, spread 1/2 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. Step 4Cook in the oven for 30min, or until golden and bubbling. Serve with a crisp green salad.

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.