Ricotta and spinach cannelloni recipe with tomato sugo

Step 1

Preheat oven to 180°C.

Step 2

Heat 1 tbs oil in a large frypan over medium-high heat. Add the spinach and cook for 1 minute, tossing, then add the garlic and cook 1-2 minutes until spinach is wilted. Remove from pan and cool. Squeeze out excess liquid, then roughly chop.

Step 3

In a bowl, combine the spinach with the ricotta, egg, nutmeg and ½ cup (40g) parmesan. Season.

Step 4

Heat remaining 2 tbs oil in a saucepan over medium heat. Add the onion and cook 2-3 minutes, then add the passata and cook for 10 minutes until reduced.

Step 5

Pipe or spoon the ricotta mixture into the cannelloni shells. Spread a few tablespoons of the tomato sauce in a baking dish, then lay the shells into the dish and top with remaining tomato sauce. Pour over 100ml water then top with ¼ cup (20g) parmesan and the mozzarella. Cover with foil and bake for 25 minutes. Remove foil. Increase heat to 200°C. Bake, uncovered, for a further 10-15 minutes or until golden.

Step 6

Serve topped with parsley and extra parmesan.