Spinach & Ricotta Cannelloni with Crispy Edges

• 1egg, beaten
• 300 gspinach
• 12cannelloni tubes
• 500 gricotta
• 60 gParmesan, grated
• ¼ tspnutmeg
• 700 mltomato passata
• salt and black pepper, to taste
• 1onion, finely chopped
• 2garlic cloves, crushed
• 1 tbspolive oil
• 125 gmozzarella, sliced
• 1red pepper, diced
• 2carrots, finely diced
• 1lemon, zest and juice
• 10 gflat-leaf parsley, chopped (optional)

Method

1. 1Wilt the spinach in a dry pan over medium heat until just collapsed, about 2 minutes. Tip into a sieve and press out the water firmly; you want it dry, otherwise the filling goes loose. Cool slightly and chop.
2. 2Mix the spinach with the ricotta, egg, 40g Parmesan, nutmeg and lemon zest. Season with salt and pepper.
3. 3Heat the olive oil and cook the onion and finely diced carrots for 8–10 minutes until softened. Stir in the garlic for a minute.
4. 4Tip in the passata and the diced red pepper, season, and simmer gently for 10 minutes until slightly thickened. Blitz with a stick blender until completely smooth and glossy. Taste and adjust seasoning; it should be bright, sweet and balanced.
5. 5Heat the oven to 200°C (fan 180°C). Spread a thin layer of sauce over the base of a 20 x 30cm oven dish. Pipe or spoon the ricotta mix into each cannelloni tube and lay them snugly side by side in the sauce, so the edges will crisp.
6. 6Pour the remaining sauce over the tubes and top with mozzarella and the reserved 20g Parmesan.
7. 7Bake for 30–35 minutes until the sauce is bubbling at the edges, the cheese is golden, and the cannelloni are piping hot through. The exposed pasta ends should be slightly crisp and burnished.
8. 8Rest for 5 minutes. Finish with lemon juice to taste and the optional parsley if using.

Per serving

kcal

555

protein

37.3g

fibre

8g

carbs

33.7g

fat

31.6g