Spinach and Ricotta Cannelloni
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 x 400g/14oz can tomatoes
2 tsp balsamic vinegar
500g/1lb 2oz/3 cups ricotta cheese
1 large (US extra-large) egg, beaten
4 tbsp freshly grated Parmesan
freshly grated nutmeg
12 cannelloni tubes
125g/4oz mozzarella, cubed
salt and ground black pepper
1 Heat the oil in a pan and gently cook the onion over a low heat for 10 minutes or until softened. Add the garlic and cook for 1 minute. Pour in the tomatoes and bring to the boil. Reduce the heat and simmer for 20 minutes or until slightly thickened. Add the balsamic vinegar.
2 Meanwhile, wash the spinach, discarding any tough stalks, and put in a large pan over a low heat. Cover the pan and cook for 2 minutes, shaking, until it wilts. Drain well in a colander, pressing down with a saucer, and roughly chop.
3 Preheat the oven to 180°C/350°F/Gas 4 and lightly oil a baking dish. Mix together the ricotta, egg, Parmesan and nutmeg with the spinach. Season with salt and pepper.
4 Use the spinach mixture to fill the cannelloni tubes and put in the baking dish in a single layer. Pour the tomato sauce over and dot with the mozzarella.
5 Bake in the oven for 30 minutes or until golden brown.
|Spinach and Ricotta Cannelloni|