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RECIPE: Spinach and ricotta canneloni

Looking for a quick and easy winter warmer? This veggie classic tastes miles better than any ready-made version…

Serves 4

Ingredients

for the tomato sauce…

4 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

400g can Cirio chopped tomatoes

handful basil leaves, torn

for the filling…

500g spinach

250g vegetarian ricotta cheese

grating nutmeg

1 egg, beaten 

18 cannelloni tubes

350ml béchamel sauce (homemade or from a jar)

30g grated mature vegetarian cheese

Cooking time

15 mins preparation, 1 hour cooking time

How to make it

  • Pre-heat the oven to 190C/Gas mark 5. 
  • Heat the olive oil, then add the onion and fry gently for 10 minutes until soft.
  • Add the garlic and continue to cook for a further 2 minutes.
  • Add tomatoes and simmer for 15 minutes, remove from heat, stir in the fresh basil and season.
  • Meanwhile, put spinach in a large bowl, pour over a kettle of boiling water, leave for 2 mins, drain and cool. Squeeze out as much liquid as possible, then chop roughly. Place in a bowl and mix together with remaining filling ingredients. Season and spoon or pipe the mixture into the cannelloni tubes. 
  • Lightly butter a 1.5 – 2 litre baking dish and transfer the cannelloni tubes onto it. 
  • Spoon over the tomato sauce followed by the béchamel sauce. Sprinkle cheese on top and bake in the oven for 30-40 minutes until golden.

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