For the filling & topping
- 500g bag ready-washed spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 250g tub ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 250g tub mascarpone
- 140g grated parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 whole nutmeg
One of the most useful of spices for both sweet and savoury…
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g pack (6 large sheets) fresh egg lasagne
For the tomato sauce
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 large garlic cloves, finely chopped
- 500ml carton passata
- 400g can chopped tomatoes
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tsp golden caster sugar
- small pack basil, roughly chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat oven to 190C/170C fan/gas 5 if you’re serving straight away. Pierce the bag of spinach and cook in the microwave following pack instructions (if you don’t have a microwave, wilt it in a pan with a dash of olive oil). Leave to cool, squeeze out as much liquid as you can, then finely chop.
Meanwhile, make the tomato sauce. Heat the oil and fry the garlic until softened. Add the passata and tomatoes, vinegar and sugar, then season, cover and simmer for 10 mins, stirring occasionally. Remove from the heat and add the basil. Tip into the base of a large, shallow baking dish.
To make the filling, beat the ricotta and a quarter of the mascarpone with 50g of the Parmesan and the chopped spinach. Finely grate in half the nutmeg, then beat until well mixed. For the topping, beat the remaining mascarpone with the egg and another 50g of the Parmesan.
To make the cannelloni, divide the spinach filling into 6 parts, spoon a portion along the top of each lasagne sheet, then roll up into a big, fat tube. Cut in half across the middle with a sharp knife so that you have 2 smaller tubes, then arrange on top of the tomato sauce. As you put them in the dish, push them slightly so that the sauce oozes up the side of the cannelloni, as this will stop them sticking together when they are baked. Spoon the mascarpone mixture on top, making sure you cover the pasta – if it doesn’t completely cover the sauce now, it will do once it melts and bakes. Scatter over the remaining Parmesan and grate over more nutmeg. If making ahead, cover and chill – it will keep for 1 day. Bake for 30-40 mins until golden and bubbling.