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Spinach and ricotta cannelloni

A recipe from the Good Food collection.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 kg (2 lb) English spinach, finely chopped
  • 650 g (1 lb 5 oz) fresh ricotta cheese
  • 2 eggs, lightly beaten
  • ¼ teaspoon freshly ground nutmeg
  • 250 g (8 oz) dried cannelloni tubes
  • 1 cup (150 g/4¾ oz) grated mozzarella cheese
  • ½ cup (50 g/1⅔ oz) freshly grated Parmesan

Tomato sauce

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 800 g (1 lb 10 oz) ripe tomatoes, chopped
  • ½ cup (125 ml/4 fl oz) white wine
  • 2 tablespoons tomato paste
  • 1 teaspoon soft brown sugar
  • 2 tablespoons chopped fresh basil

Method

1. Heat the oil in a large heavy-based pan. Add the onion and cook for 3 minutes, or until it is golden. Stir in the garlic and cook for 1 minute. Add the chopped spinach and cook for 2 minutes. Cover the pan and steam for 1–2 minutes, or until the spinach is tender. Allow to cool slightly.

2. Transfer the spinach mixture to a colander and squeeze to remove any excess moisture. Combine the spinach with the ricotta, beaten eggs and nutmeg. Season with salt and freshly cracked black pepper. Preheat the oven to moderate 180°C (350°F/Gas 4), and lightly grease a large ovenproof dish.

3. To make Tomato Sauce: Heat the oil in a large frying pan, and add the chopped onion. Cook over low heat for 5 minutes, or until the onion is soft and golden. Add the garlic and cook for 1 minute. Add the tomato, wine, tomato paste, brown sugar and basil. Bring to the boil; reduce the heat and simmer for 15 minutes.

4. Spread one third of the Tomato Sauce over the base of the prepared dish. Spoon about 2–3 tablespoons of the spinach mixture into each cannelloni tube and arrange the cannelloni neatly in the dish. Spoon the remaining Tomato Sauce over the stuffed cannelloni and scatter the mozzarella and Parmesan over the top. Bake for 40–45 minutes, or until the cannelloni is tender and the top is crisp and golden brown.

Cuisine:
Italian
Course:
Main-course
Occasion:
Family meals, Midweek dinner

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