Cannelloni With Ricotta and Spinach
- 18 cannelloni tubes
- Bechamel sauce, enough to cover cannelloni
- 2 tbs Parmesan
For the tomato sauce
- 4 tbs olive oil
- 2 cloves garlic, chopped finely
- 1x 400 g can Cirio chopped tomatoes
- 6 basil leaves, torn
- Salt and freshly ground black pepper, to taste
For the filling
- 500 g (1 lb 2 oz) cooked spinach
- 300 g (10½ oz) ricotta
- 2 tbs Parmesan
- 1 egg, beaten
- Pre-heat the oven to 190 deg. C., 375 deg. F., Gas Mark 5.
- Heat the olive oil in a saucepan, then add the onion and fry gently for 10 minutes until soft. Add the garlic and continue to cook for a further 2 minutes. Add the chopped tomatoes and simmer for 15 minutes. Then remove from the heat, stir in the fresh basil and season to taste.
- Meanwhile, combine the filling ingredients in a bowl. Season with salt and pepper and spoon or pipe the mixture into the cannelloni tubes.
- Lightly butter a baking dish and transfer the cannelloni tubes into it.
- Spoon the tomato sauce over the cannelloni, and then the bchamel sauce. Sprinkle Parmesan on top and bake in the oven for 30 to 40 minutes until golden and crispy.
