Spinach & Ricotta Cannelloni
Serves 10
Prep Time 50 mins
Cooking 40 mins
Level low
Ingredients
- For the tomato sauce:
- 3 tbsp olive oil
- 8 garlic cloves, crushed
- 3 tbsp caster sugar
- 2 tbsp Pinto’s Pride red wine vinegar
- 4 x 400g cans of Mayor Polpa (Thick & Chunky)
- small bunch basil leaves
- For the topping:
- 2 x 250g tubs mascarpone
- 3 tbsp milk
- 85g Hanini Pekorin Cheese grated
- 2 x 125g balls mozzarella, sliced
- For the filling:
- 1kg spinach
- 100g Hanini Pekorin Cheese grated
- 3 x 250g Hanini Ricotta
- large pinch grated nutmeg
- 400g dried cannelloni
First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, Pinto's Pride vinegar, Mayor tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes. Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Hanini Pekorin cheese and ricotta. Season well with salt, pepper and the nutmeg.
Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Hanini Pekorin cheese. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.
