Spinach & Ricotta Cannelloni

Vegetarian · Italian classic.

Ingredients

• 3 tbsp Olive Oil
• 8 cloves chopped Garlic
• 3 tbsp Caster Sugar
• 2 tblsp Red Wine Vinegar
• 3 400g Cans Chopped Tomatoes
• Bunch Basil Leaves
• 2 tubs Mascarpone
• 3 tbsp Milk
• 85g Parmesan
• 2 sliced Mozzarella
• 1kg Spinach
• 100g Parmesan
• 3 tubs Ricotta
• pinch Nutmeg
• 400g Cannellini Beans

Method

1. Fry — First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min.
2. Simmer — Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick.
3. Add ingredients — Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside.
4. Season — Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
5. Bring to a boil — Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches).
6. Continue cooking — When cool enough to handle squeeze out the excess water.
7. Prep and chop — Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta.
8. Season — Season well with salt, pepper and the nutmeg.
9. Heat the pan — Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes.
10. Continue cooking — Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce.
11. Continue cooking — Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze.
12. Bake — Bake for 30-35 mins until golden and bubbling.

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