Spinach and Ricotta Cannelloni in Tomato Sauce

Method

1. 1

   Heat the oven to 190°C. Warm the oil and lightly crushed garlic in a saucepan. When the garlic is fragrant, pour in the passata and 150 ml of water. Add a pinch of salt, simmer for 10 minutes, then remove the garlic and tear in the basil.Heat the oven to 375°F. Warm the oil and lightly crushed garlic in a saucepan. When the garlic is fragrant, pour in the passata and ⅔ cup (150 ml) of water. Add a pinch of salt, simmer for 10 minutes, then remove the garlic and tear in the basil.

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2. 2

   Wilt the spinach in a large skillet with the water clinging to its leaves. Let it cool and squeeze out as much liquid as possible. Finely chop it and mix with the drained ricotta, 55 g of the Parmigiano, nutmeg, pepper and a little salt.Wilt the spinach in a large skillet with the water clinging to its leaves. Let it cool and squeeze out as much liquid as possible. Finely chop it and mix with the drained ricotta, 2 oz (55 g) of the Parmigiano, nutmeg, pepper and a little salt.

3. 3

   Check the tube instructions. Fill oven-ready tubes dry. If the package requires precooking, boil only until slightly flexible, cool briefly in cold water and drain well before filling. Spoon the ricotta mixture into a piping bag with a plain opening and pipe it into the tubes.

4. 4

   Spread about a third of the sauce over the bottom of a 28 × 22 cm baking dish. Lay the filled tubes in one layer and cover them completely with the remaining sauce. Sprinkle over the remaining Parmigiano and cover loosely with foil.Spread about a third of the sauce over the bottom of a 11 × 8¾ in baking dish. Lay the filled tubes in one layer and cover them completely with the remaining sauce. Sprinkle over the remaining Parmigiano and cover loosely with foil.

5. 5

   Bake for 25 minutes. Uncover and bake for 10–15 minutes more, until the sauce bubbles, the top is lightly browned and a knife slips through a tube at the centre. Rest for 10 minutes before serving.

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