Ingredients: 20 cannelloni tubes, 400g ricotta, 300g spinach (frozen, drained), 50g Parmesan, 100g sharp cheddar, 300g fresh mozzarella, 1 egg, 3 tbsp lemon juice, 2 tbsp olive oil, 3 garlic cloves, 500g canned tomatoes, 1/2 tsp red pepper flakes / fresh chilli, fresh basil, dried oregano, salt, pepper
Note: Spice + creamy ricotta seems contradictory, but this combo is incredible! I forgot the lemon in the filling, so sprinkled fresh lemon juice over the finished dish—worked perfectly.
Method:
- Sauce: Heat olive oil → add garlic, red pepper flakes → add tomatoes, basil, oregano, salt → simmer 10 mins
- Filling: Mix ricotta, drained spinach, Parmesan, cheddar, egg, 1 tbsp lemon juice, salt, pepper
- Assemble: Spread sauce in baking dish → pipe filling into cannelloni tubes → arrange in dish
- Top: Cover with remaining sauce → torn mozzarella
- Bake: 180°C/350°F, covered 15 mins and uncovered 10 mins until bubbly
- Finish: Rest 15 mins → sprinkle remaining lemon juice over portions and fresh basil
Serve: With simple green salad or nada.
