Spinach and ricotta cannelloni

Serves 6
For the sauce:
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp dried Italian herbs
Salt and black pepper
2 x 400g tins of chopped tomatoes
250ml water

For the filling:
250g frozen chopped spinach, thawed
500g ricotta
1 egg, beaten
40g Parmesan, (or vegetarian alternative), grated
100g mozzarella, grated
1 garlic clove, crushed
Fresh nutmeg, grated (optional)

To assemble:
18-22 dried cannelloni tubes
100g mozzarella, grated
Fresh basil, to serve
  1. Heat the oil in a large pan over a medium-high heat. Add the onion and cook for 4-5 minutes until translucent. Add the garlic and herbs and season with salt and pepper. Cook for one minute longer, then stir in the tinned tomatoes and water.
  2. Turn the heat to medium and simmer for five minutes until slightly thickened. Set aside.
  3. Place the spinach in a colander and squeeze out most of the liquid. Transfer to a bowl and add the ricotta, egg, Parmesan, mozzarella, garlic and nutmeg, if using. Stir to combine well, then add salt, to taste, and plenty of black pepper.
  4. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
  5. Choose a baking dish that will fit about 20 cannelloni tubes. Add enough sauce to cover the bottom of the dish.
  6. Transfer the filling to a piping bag fitted with a nozzle that fits into the cannelloni tubes. Alternatively, place the filling into a freezer bag and snip off one corner with a scissors.
  7. Pipe the filling into the cannelloni tubes, placing the filled tubes into the baking dish in a single layer.
  8. Pour over the remaining tomato sauce, covering the cannelloni.Scatter over the mozzarella, cover with tin foil and bake for 25 minutes.
  9. Remove the foil and return to the oven for 10 minutes until the cheese is golden and bubbling. Scatter with chopped fresh basil and serve with garlic bread and/or salad.

Per serving: 726kcals, 18.9g fat (10.4g saturated), 100.5g carbs (8g sugars), 37.5g protein, 5.3g fibre, 0.499g sodium