1tinorganic chopped tomatoes (blended)or organic passata jar
1tspspices (rock/sea salt, black ground pepper, ground nutmeg )1 tsp of each
Place empty tubes in the tray to check how they feet and establish how many you will need.
Preheat the oven to 170°C/338°F/gas mark 3
Wash and drain the spinach.
Place two cups of cold water in a saucepan and bring to boil. Add the spinach, reduce the heat and simmer for 20-30 seconds until it softens.
Cool the spinach under cold water to stop it from boiling and preserve the vivid green colour. Drain.
In a large bowl, empty the Ricotta packs, add the battered eggs, cooled spinach, smashed garlic and spices. Mix well.
Use a piping bag or a teaspoon to fill the cannelloni tubes with this paste.
Place the filled tubes in the tray. If you have any left-over paste, spread it on top of the tubes.
Spread the puréed tomatoes over the tubes.
Pour a glass of white wine on the side of the tubes; together with the tomato purée, it will help soak the pasta tubes during cooking.
Place the tray on the middle rack in the oven and nake for 40 minutes.
Five minutes before the time is up, remove the tray from the oven, add the grated hard cheese and bake for the remainder of the time.
When ready, allow a few minutes to slightly cool, then serve, preferably with a glass of white wine.
Cannelloni with spinach and Ricotta cheese is best fresh but can be kept in the fridge for a maximum of three days, covered with aluminium foil. You could also store them in the freezer for up to two months. Defrost and reheat before serving.
Keyword cannelloni, easy meals, Italian meals, spinach and ricotta cannelloni