Spinach and Ricotta Cannelloni

ingredients

Cannelloni

• 500g ricotta
• 250g frozen spinach, thawed and excess water squeezed out
• 1 onion, diced
• 1 egg
• 2 garlic cloves, crushed
• Pinch of nutmeg
• Salt and pepper
• ½ cup of grated parmesan cheese
• 1 packet of San Remo Instant cannelloni

Sauce

• 2 x 400g cans of crushed tomatoes
• 1 cup of chicken or vegetable stock
• 4 garlic cloves
• 1 brown onion, diced
• Half a small red chilli, chopped finely
• Generous pinch of Salt and pepper
• Pinch of sugar
• 10 basil leaves
• 1 tsp cinnamon
• 2 tsp of dried oregano

method

1. Preheat oven to 180°C fan-forced.
2. Defrost the spinach in the microwave and squeeze out any excess water. Place ricotta into a separate bowl and add spinach, egg, garlic, nutmeg, onion and salt and pepper. Mix thoroughly.
3. In a saucepan sauté the onion, garlic and chilli with a splash of oil until the onion is translucent. Add spices and stir through.
4. Pour in the tomatoes, add the basil leaves and leave this to simmer for 10-15 minutes before taking off heat.
5. Using the San Remo Instant cannelloni, stuff each cannelloni with the spinach and ricotta mixture and set into the baking dish.
6. Repeat and continue until mixture is used.
7. Cover the cannellonis with the tomato sauce. Ensure they are fully covered, if not add some chicken stock to the dish so it covers (this is to ensure the pasta cooks).
8. Lastly, sprinkle the parmesan cheese over the top and cover with foil.
9. Bake for 45 minutes at 180°C fan-forced.