Spinach & Ricotta Cannelloni (V)
A hearty vegetarian canneloni, serve with a side salad or garlic bread
250g Whole Leaf Frozen Spinach, defrosted
500g tub Ricotta
75g Parmigiano-Reggiano, freshly grated
1 medium egg, beaten
Freshly grated nutmeg
500g Fresh Napoletana Sauce
250g pack Fresh Egg Pasta Sheets
125g pack Mozzarella
Salt and freshly ground black pepper
Sauce
2 packs chopped tomatoes
Onions
Garlic
Tomato paste
Fresh basil
Lasagne dish/dishes
Sweat onions, and garlic in oil, add tomato paste, add tomatoes, reduce then add fresh basil and salt and black pepper.
Tip the spinach into a sieve and press out as much water as possible. Place into a large bowl and stir in the ricotta. Reserve 3 tbsp Parmigiano-Reggiano and add the rest to the spinach mixture with the egg and nutmeg. Season generously and mix well.
Spread the ricotta filling over the egg pasta sheets and roll each one up. Arrange in the greased dish in one layer. Pour the Napoletana sauce evenly over the top.
Drain the mozzarella, thinly slice and arrange on the top. Sprinkle with the reserved Parmigiano-Reggiano.
Cover with foil and bake for 20 minutes.
Remove foil and bake for a further 15-20 minutes, until golden and the pasta tender.