Spinach and ricotta cannelloni

for 4 people

Angela Casley

Food writer for Viva

Cannelloni has long been a favourite in Italy and is also one of ours. This vegetarian version is a great meal and not too heavy. The spinach in my garden has been growing like crazy and, of course, it's cheap at the supermarket. I use yoghurt mixed with an egg to help it set, not forgetting the parmesan to give it that delicious, rich flavour. You can make a large dish and cut into portions and freeze or individual dishes as I have here. To serve, all that is needed is a salad or crusty bread and it is good to go. If fresh mozzarella is hard to source, use a tasty cheddar or a little extra parmesan.

Tomato sauce

2 Tbsp	Olive oil
1	Onion, finely chopped
3 cloves	Garlic, crushed
1 tin	Crushed tomatoes, approx 400g
1 tsp	Balsamic vinegar
1 tsp	Brown sugar
½ tsp	Dried oregano
1 cup	Fresh basil

Filling

200 g	Spinach, wilted and excess liquid removed (Main)
300 g	Ricotta cheese (Main)
1 cup	Parmesan cheese, grated
¼ tsp	Nutmeg
½ cup	Fresh basil, shredded
16	Cannelloni tubes

Sauce

1 ½ cups	Plain unsweetened yoghurt
1	Egg
½ cup	Parmesan cheese
8 slices	Mozzarella cheese
1 serving	Fresh basil, to garnish

Directions

Heat oven to 180C.
Heat oil in a small pot to a medium heat. Add onion and garlic. Cook for 3 or 4 minutes until softened. Add tomatoes, vinegar, sugar, oregano and basil leaves. Cook for a further 5 minutes to reduce a little of the juice. Season with salt and pepper.
To make the filling, mix spinach, ricotta, parmesan, nutmeg and basil. Season with salt and pepper. Using a teaspoon, fill the tubes with mixture first at one end and then from the other end to ensure they are full.
Evenly spread the tomato sauce in four individual dishes. Place four tubes in each.
Combine yoghurt, egg and parmesan. Spoon over the cannelloni. Place two slices of mozzarella on each. Place into the hot oven for 35 minutes or until golden.
Garnish with basil leaves.