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- Yields:
- 6
- Prep Time:
- 10 mins
- Cook Time:
- 1 hr
- Total Time:
- 1 hr 10 mins
Ingredients
For the cannelloni
- 400 g
spinach
- 200 g
ricotta
- 50 g
Parmesan
Zest and juice 1/2 lemon
- 14
cannelloni tubes (about 150g - make sure they fit the dish you're using)
For the tomato sauce
- 1 tbsp.
olive oil
- 3
garlic cloves, crushed
- 2
x 400g tin chopped tomatoes
- 3 tbsp.
caster sugar
- 2 tbsp.
balsamic vinegar
- 1 tbsp.
dried oregano
For the topping
- 65 g
Parmesan, grated
- 2
x 125g mozzarella balls
Directions
- Step 1Pre-heat oven to 200ºC (180ºC Fan).
- Step 2Add your spinach to a colander and pour over boiling water until wilted. Once cooled, squeeze excess water out and roughly chop. Add to a bowl along with ricotta and Parmesan, mix and set aside.
- Step 3Next make the tomato sauce. In a large pan over medium heat, add olive oil and garlic and fry for a minute until fragrant.
- Step 4Add chopped tomatoes, sugar, vinegar, and lemon zest. Season well and leave to simmer for 20 minutes.
- Step 5Meanwhile, using a piping bag with large nozzle squeeze the filling into the cannelloni tubes. Set aside.
- Step 6To build your dish, in a large ovenproof dish, or two smaller ones, add your tomato sauce. Lay the tubes side by side, then top with grated Parmesan. Tear mozzarella and place on top. Bake in the centre of the oven for 30-35minutes, until golden and bubbling.
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