Spinach & Ricotta Cannelloni with Lemon & Spicy Tomato Sauce

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:

1. Sauce: Heat olive oil → add garlic, red pepper flakes → add tomatoes, basil, oregano, salt → simmer 10 mins
2. Filling: Mix ricotta, drained spinach, Parmesan, cheddar, egg, 1 tbsp lemon juice, salt, pepper
3. Assemble: Spread sauce in baking dish → pipe filling into cannelloni tubes → arrange in dish
4. Top: Cover with remaining sauce → torn mozzarella
5. Bake: 180°C/350°F, covered 15 mins and uncovered 10 mins until bubbly
6. Finish: Rest 15 mins → sprinkle remaining lemon juice over portions and fresh basil

Serve: With simple green salad or nada.

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