Sorry about the delay in recipes, I spilt wine on my computer recently and that’s meant being unable to post but I’m borrowing a friend’s computer today to post some recipes I’ve been making over the past week or so.
Spinach and ricotta cannelloni is very simple and quite cheap. It’s the first time I’ve made it myself, I’ve previously had it at restaurants and it’s pretty tasty.
One packet of cannelloni tubes, which can be found in the pasta aisle of your local supermarket
Spinach (I used frozen spinach, defrosted but fresh is great if you have it)
A tub of ricotta cheese
2 crushed garlic cloves
1/3rd of a cup of grated cheese
Tin of tomatoes
Put ricotta into a bowl.
Add spinach and garlic. Stir.
Add egg, nutmeg and salt.
Add cheese. Stir again.
Stuff cannelloni tubes with mixture. They’re quite small tubes so very fidgety to stuff but try using a knife to push the mixture down so the whole tube is filled.
Now you can focus on your tomato sauce. In a pan, fry garlic (if using), a tin of tomatoes, tomato paste and herbs. Boil for 5 minutes then take off the heat.
Pour half of the tomato sauce into your baking dish and put the filled cannelloni tubes on top.
Pour the rest of your sauce on top and add grated cheese on top too.
Bake in the oven for 200 degrees for about 30 minutes. Test with a skewer to see if cooked.