Spinach & Ricotta Cannelloni

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tbsp olive oil
• 8 garlic cloves, crushed
• 3 tbsp caster sugar
• 2 tbsp red wine vinegar
• 4 x 400g cans chopped chopped tomatoes
• small bunch basil leaves
• 2 x 250g tubs mascarpone
• 3 tbsp milk
• 85g Parmesan (or vegetarian alternative), grated
• 2 x 125g balls mozzarella, sliced
• 1kg spinach
• 100g Parmesan (or vegetarian alternative), grated
• 3 x 250g tubs ricotta
• large pinch grated nutmeg
• 400g dried cannelloni

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 190°C (375°F). Heat the olive oil in a large pan over medium heat, add the crushed garlic and cook for 1 minute until fragrant.

2. Add the chopped tomatoes, caster sugar and red wine vinegar. Simmer gently for 15 minutes, stirring occasionally, then tear in about half the basil leaves and spread half the sauce over the bottom of a large baking dish.

3. While the sauce simmers, put the spinach in a large pan with a splash of water over medium heat. Stir for 2 to 3 minutes until wilted, then drain, squeeze out the excess liquid and chop finely.

4. Mix the cooked spinach with the ricotta, 100g of the Parmesan (or vegetarian alternative) and the nutmeg until evenly combined.

5. Bring a large pan of water to the boil, add the cannelloni and cook for 5 minutes until just softened. Drain and lay on a tray.

6. Fill each cannelloni tube with the spinach and ricotta mixture and lay them in a single layer over the sauce in the baking dish.

7. Spoon the remaining tomato sauce over the cannelloni. In a bowl, mix the mascarpone, milk and 85g of the Parmesan (or vegetarian alternative), then spoon this over the top.

8. Arrange the sliced mozzarella over the top, cover loosely with foil and bake for 20 minutes. Remove the foil and bake for 10 to 15 minutes more until bubbling and golden.

9. Leave to rest for 5 minutes, then scatter over the remaining basil leaves and serve.