Spinach & Ricotta Cannelloni

Comforting Italian-style spinach and ricotta cannelloni baked in a rich tomato and creamy mascarpone sauce, topped with Parmesan and mozzarella — golden, bubbling and perfect for family meals or freezing.

Ingredients

Main

3 tbsp olive oil
8 pcs garlic
3 tbsp caster sugar
2 tbsp red wine vinegar
1200 g chopped tomatoes
1 bunch basil leaves
2 tubs mascarpone
3 tbsp milk
85 g parmesan
2 slices mozzarella
1000 g spinach
100 g parmesan (for filling)
3 tubs ricotta
0.01 tsp nutmeg
400 g cannellini beans
cannelloni tubes

Directions

Make the tomato sauce: heat olive oil in a large pan and fry chopped garlic for 1 minute.
Add caster sugar, red wine vinegar, chopped tomatoes and seasoning and simmer for 20 minutes, stirring occasionally, until thick.
Add basil and divide the sauce between 2 or more shallow ovenproof dishes; set aside.
Make the mascarpone sauce: beat mascarpone with milk until smooth, season and set aside.
Wilt the spinach by pouring boiling water over it in a colander, allow to cool, then squeeze out excess water and roughly chop.
Combine chopped spinach with 100g Parmesan and ricotta in a large bowl; season with salt, pepper and a pinch of nutmeg.
Heat oven to 200C/180C fan/gas 6.
Fill cannelloni tubes using a piping bag or plastic bag with the corner snipped off and lay tubes side by side on top of the tomato sauce.
Spoon over the mascarpone sauce and top with remaining Parmesan and mozzarella slices.
Bake for 30–35 minutes until golden and bubbling.
Remove from oven and let stand for 5 minutes before serving.
Optional: can be frozen uncooked or cooked then frozen.