Name: Spinach & three cheese cannelloni
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 3 garlic cloves finely sliced; pinch golden caster sugar; 1 tbsp red wine vinegar; 1 tsp dried oregano; 2 x 400g cans chopped tomato; 500g spinach washed; 300g soft rindless goat's cheese; 100g parmesan (or vegetarian alternative), finely grated; pinch grated nutmeg; 200g dried cannelloni tubes; 1 ball mozzarella sliced

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Spinach & three cheese cannelloni

Spinach & three cheese cannelloni

Barney Desmazery

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Serves 4

More effort

Prep: 25 mins

Cook: 1 hr

A star rating of 4.7 out of 5.59 ratingsRate

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A delicious Italian-style veggie main - make ahead and freeze

Freezable (Can be frozen uncooked)

Vegetarian

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Garlic & basil ciabatta

A star rating of 4.7 out of 5.64 ratings

Ingredients

Nutrition

Units:

MetricUS

For the tomato sauce

1 tbsp olive oil
3 garlic cloves

finely sliced
pinch golden caster sugar
1 tbsp red wine vinegar
1 tsp dried oregano
2 x 400g cans chopped tomato

For the filling

500g spinach

washed
300g soft rindless goat's cheese
100g parmesan

(or vegetarian alternative), finely grated
pinch grated nutmeg
200g dried cannelloni

tubes
1 ball mozzarella

sliced

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Nutrition: per serving

kcal660
fat39g
saturates22g
carbs49g
sugars10g
fibre6g
protein32g
salt2.32g

Method

step 1

First make the tomato sauce. Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano. Simmer for a moment, then tip in the tomatoes and season. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.
step 2

Heat oven to 200C/fan 180C/gas 6. Put the spinach in a large colander, then pour over a kettle of hot water to wilt it (you may need to do this twice). Pour over cold water to cool it down. Squeeze the spinach, then place it in a clean tea towel and wring out the water really well.
step 3

Tip the spinach into a food processor and pulse to chop, then crumble in the goat’s cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped. Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan. The cannelloni can now be frozen for up to 1 month – defrost completely before cooking. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish.

RECIPE TIPS

OR WHY NOT TRY... CREAMED SPINACH

Simmer wilted spinach and double cream together until piping hot, then season with salt, pepper and grated nutmeg.

Recipe from Good Food magazine, April 2009

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A star rating of 4.7 out of 5.59 ratings

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