SPINACH & RICOTTA CANNELLONI
Traditional vegetarian Spinach & Ricotta Cannelloni
for 4 servings
1 onion, finely chopped
500g baby spinach leaves
1/2 tbsp chopped fresh thyme
2 garlic cloves, crushed
30g unsalted butter
65g parmesan, grated
400g can diced tomatoes
400g jar tomato passata
Heat some oil in a pan over medium heat. Add onion and cook for 1 minute. Add spinach, thyme and half the garlic and cook until the spinach has wilted. Remove from the pan and set aside.
Melt the butter with some more oil in the pan. Add remaining garlic and cook for 1 minute.
Add the spinach into a large bowl. Add ricotta and 40g of parmesan and season. Combine well.
Fill each cannelloni with ricotta mixture (the easiest way to do this is with a piping bag), then place in a greased ovenproof dish.
Combine the diced tomatoes with tomato passata. Season well and pour over cannelloni. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with remaining parmesan and bake for a further 10 minutes.