SPINACH & THREE CHEESE CANNELLONI
(from Zebhammer’s recipe box)
Source: Good Food Website
Prep time: 45 minutes
Cook time: 60 minutes
Serves 6 people
Ingredients
- FOR THE TOMATO SAUCE
- 1 & 1/2 tbsp olive oil
- 5 garlic cloves, finely sliced
- pinch golden caster sugar
- 1 & 1/2 tbsp red wine vinegar
- 1 & 1/2 tsp dried oregano
- 3 x 400g cans chopped tomato
- FOR THE FILLING
- 750g spinach, washed
- 450g soft rindless goat's cheese
- 150g Parmesan, finely grated
- pinch grated nutmeg
- 300g dried cannelloni tubes
- 2 balls mozzarella, sliced
Directions
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The Tomato Sauce: Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano.
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Simmer for a moment, then tip in the tomatoes and season.
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Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.
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Filling: Heat oven to 200C/fan 180C/gas 6.
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Microwave the spinach, as directed, to wilt it. Pour over cold water to cool it down. Squeeze the water out of the spinach.
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Tip the spinach into a food processor and pulse to chop.
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Then crumble in the goat’s cheese and half the Parmesan. Season with salt, pepper & nutmeg, then blitz until everything is finely chopped.
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Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish.
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Pour over the tomato sauce and top with the mozzarella and remaining Parmesan.
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(The cannelloni can now be frozen for up to 1 month – defrost completely before cooking).
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Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish