Spinach and Ricotta Cannelloni
Ingredients
olive oil
• 2 cloves of garlic, peeled and finely sliced (or good squirt of garlic in a tube)
• ¼ of a nutmeg, grated (optional)
• 8 large handfuls / or bag of spinach, thoroughly washed (can also get frozen spinach – comes in cubes – use about 3-4 of these)
• a handful of fresh basil, stalks chopped, leaves ripped
• 2 x 400g tins of plum tomatoes, chopped
• salt and ground black pepper
• a pinch of sugar
500g crumbly ricotta cheese - (supermarket packs are 250g – about 78p)
• 2 handfuls of freshly grated Parmesan cheese (can use a strong cheddar instead)
• 1 pkt fresh lasagne sheets (supermarket packs are about 80p)
250g mozzarella, broken up (tesco value one about 50p)
300g creme fraiche –( optional)
Preheat the oven to 180ºC/350ºF/gas 4.
Method
Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug.
Add a drizzle of olive oil, one of the chopped garlic cloves, and the grated nutmeg (if using) to a wok or large saucepan. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water. (Alternatively you can put the spinach in a covered bowl in the microwave for about 4 mins)
After 5 minutes, put the spinach into a large bowl and leave to cool.
Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves. (You can substitute 1 packs of Passata with Basil here and 1 tinned chopped tomatoes to make it easier)
You can hide vegetables like grated carrot and celery in the tomato sauce too
By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop or blend the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and salt and pepper to taste.
Cut the lasagne sheets in half (along the longest edge) with scissors. Use a table spoon to place some of the mixture onto the lasagne sheet and roll up into a tube, repeat until all the mixture /sheets are used.
Lay the cannelloni in the pan/ ovenproof dish and pour over the tomato sauce
Optional - To make the white sauce, mix the crème fraîche, and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 30 to 40 minutes until golden and bubbling.
I usually find this makes at least 2 meals - esp. if served with a salad or a few oven chips. The spare can be frozen for another day – a quick ready meal.
Approximate cost - £6.40.
