Spinach and ricotta cannelloni

Name: Spinach and ricotta cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Ingredients: 400 g Spinach; 250 g Ricotta; 40 g Vegetarian hard cheese, finely grated; 0.5 g Nutmeg, grated; 1 Eggs; 3 g Salt; 250 g Lasagne sheets, about 12 sheets; 15 ml Olive oil; 1 Onions, finely chopped; 0.2 Garlic, crushed; 700 g Passata; 10 g Fresh basil; 2 g Salt; 125 g Mozzarella, torn

Pasta tubes filled with soft spinach, ricotta and nutmeg, baked under a garlicky tomato sauce and bubbling mozzarella. Rolling lasagne sheets saves fiddly piping.

Ingredients

400 g Spinach
250 g Ricotta
40 g Vegetarian hard cheese, finely grated
0.5 g Nutmeg, grated
1 Eggs
3 g Salt
250 g Lasagne sheets, about 12 sheets
15 ml Olive oil
1 Onions, finely chopped
0.2 Garlic, crushed
700 g Passata
10 g Fresh basil
2 g Salt
125 g Mozzarella, torn

Method

Heat the oven to 200°C (180°C fan). Soften the onion in the oil, add the garlic for a minute, then the passata, basil and salt. Simmer while you make the filling.
Wilt the spinach in a large pan with a splash of water, then cool, squeeze out as much liquid as you can and chop it.
Mix the spinach with the ricotta, hard cheese, nutmeg, egg and salt.
Soak the lasagne sheets in a dish of just-boiled water for 5 minutes until bendy, then lay them out on a clean tea towel.
Spread a third of the sauce over the base of an ovenproof dish. Spoon filling along the short edge of each sheet, roll up and lay seam-side down in the dish.
Pour over the rest of the sauce, scatter with mozzarella and bake until bubbling and golden.