If you need one pasta dish that you can make over and over again this winter, be ready to bookmark this yummy spinach and ricotta recipe by Chef Jamie Oliver. The filling can be used to stuff cannelloni tubes or layer between lasagna sheets and can be varied to suit your preference or to put that bit of leftover roasted chicken from yesterday’s dinner to good use. I like the idea of filling these pasta tubes ahead and saving them for those bad hair days when you come back tired from work and cannot be bothered to cook or do anything else. With this simple bit of pre-planning, you simply have to place the pre-filled cannelloni in an ovenproof dish, spread the tomato sauce on top, sprinkle with cheese and pop it in the oven for half an hour baking time while you slowly unwind from the stress of a hectic day by soaking your tired limbs in a hot, fragrant bubble bath.

SPINACH & RICOTTA CANNELLONI

Ingredients:

400 g spinach

Extra-virgin olive oil

1/4 teaspoon ground nutmeg

1 large brown onion, diced

2 cloves of garlic, squashed

2 x 400 g tins of tomatoes

1 bay leaf, optional

1/2 bunch of basil leaves

1/2 lemon, grated zest of

250 g fresh ricotta cheese

1 free-range egg, beaten

2 teaspoons grated parmesan

150 g cannelloni, about 14 tubes

2 x 125 g mozzarella balls, sliced

Method:

  • Preheat the oven to 180C/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat.

  • Add nutmeg, season with salt and pepper. Leave to sweat. Stir occasionally till spinach is cooked down.

  • Place in a bowl and set it aside to cool a little. In the same pan, heat a drizzle of olive oil over low heat.

  • Gently sweat the onion until soft. Add the garlic, tomatoes, bay leaf, a few basil leaves and lemon zest.

  • Let it gently simmer for 20 minutes until the sauce has thickened slightly. Season with salt and pepper.

  • Squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so as to chop it up.

  • Return spinach to the liquid in the bowl and stir in ricotta, beaten egg and parmesan. Season to taste.

  • Sit the piping bag in a jug, fold its edges over the rim, then carefully spoon the spinach mixture into it.

  • Pipe the spinach-ricotta mixture into the cannelloni tubes and lay them in a 20-cm x 25-cm oven dish.

  • Spread the tomato sauce over the cannelloni. Scatter over most of the basil, lay mozzarella slices on top.

  • Drizzle with extra-virgin olive oil and season. Place the pan in the oven and cook for 35 to 40 minutes.

  • The top should turn golden and the pasta is tender; if the top browns too fast, cover the dish with foil.

  • Remove from the oven and let stand for few minutes before serving with the remaining basil. Serves 6.

Spinach & Ricotta Cannelloni

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