Spinach & ricotta cannelloni

Ingredients

• Spinach

  Raw

  150g

• Olive oil

  Salad or cooking

  100g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  800g

• Bay

  Castella

  1 teaspoon or 100g

• Basil

  Fresh

  15g

• Lemons

  Raw, without peel

  ½ fruit, small or 29g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Parmesan cheese

  Grated

  100g

• Ricotta

  Italian Soft Cheese - Tesco

  300g

• Pasta

  Homemade, made with egg, cooked

  150g

• Mozzarella cheese

  Part skim milk

  250g

Directions

1. Preheat the oven to 180C/350F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little. Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft. Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper. Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl. Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste. Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish. Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season. Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.
2. Recipe by: Laura Fyfe (source: https://www.jamieoliver.com/recipes/pasta-recipes/spinach-ricotta-cannelloni/)
3. recipe for 150g cannelloni shells or 14 cannelloni
4. 1 serving yields 3 cannelloni

Similar Foods

• Spinach Ricotta Quiche
• Ricotta and Spinach Calzones
• Fettuccine with Spinach Ricotta Sauce
• Spinach and Ricotta Hasselback Chicken
• Cashew ‘Ricotta’ and Spinach Stuffed Shells
• Scrambled Eggs with Spinach and Ricotta