Spinach and Ricotta Cannelloni

Ingredients

Serves: 4

¼ kl chopped frozen spinach

¼ kl ricotta cheese

2 egg yolks

1 clove garlic, crushed

60g grated Cheddar cheese, reserving a handful

pinch nutmeg

handful chopped fresh basil, parsley, or whichever herbs you fancy

100g mushrooms, finely diced

1 onion, finely diced

1 red or green pepper, finely chopped

pinch salt

250g packet dried cannelloni

600g tomato paste

2 tablespoons olive oil

freshly ground black pepper to taste

Method

Prep:30min › Cook:40min › Ready in:1hr10min

Preheat oven to 200 C / Gas mark 6. Lightly oil a baking dish.

Combine spinach, ricotta cheese, egg yolks, garlic, cheddar cheese, nutmeg, 1/2 the herbs, mushrooms, onion, pepper and salt in a large bowl.

Fill dry cannelloni tubes with spinach mixture. Place tubes into baking dish in a single layer. Pour passata over filled tubes ensuring you cover all the pasta. Drizzle over olive oil, sprinkle with freshly ground black pepper and remaining herbs, and sprinkle the reserved cheese.

Cover, either with baking lid or aluminium foil, and bake in preheated oven for approximately 20 minutes. Uncover and bake for a further 20 minutes, or until top is crisp and pasta is tender when tested with a skewer. Serve with garlic bread and a fresh green salad