Spinach & Ricotta Cannelloni
Ingredients:
- Olive Oil - 3 tbsp
- Garlic - 8 cloves chopped
- Caster Sugar - 3 tbsp
- Red Wine Vinegar - 2 tblsp
- Chopped Tomatoes - 3 400g Cans
- Basil Leaves - Bunch
- Mascarpone - 2 tubs
- Milk - 3 tbsp
- Parmesan - 85g
- Mozzarella - 2 sliced
- Spinach - 1kg
- Parmesan - 100g
- Ricotta - 3 tubs
- Nutmeg - pinch
- Cannellini Beans - 400g
Instructions
- First make the tomato sauce
- Heat the oil in a large pan and fry the garlic for 1 min
- Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick
- Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below)
- Set aside
- Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside
- 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)
- When cool enough to handle squeeze out the excess water
- Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta
- Season well with salt, pepper and the nutmeg
- 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
- Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce
- Top with Parmesan and mozzarella
- You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze
- Bake for 30-35 mins until golden and bubbling
- Remove from oven and let stand for 5 mins before serving