Spinach & Ricotta Cannelloni

Preparation Time: 15 minutes

Cooking Time: 60 - 90 minutes

Makes: 4 - 6 serves

Ingredients you will need:

• 250 gm frozen spinach, thawed and excess liquid drained
• 500 gm ricotta cheese
• 2 eggs
• 1 1/2 cups grated parmesan cheese
• 3 tsp fresh thyme, chopped *see note
• 2 tsp fresh rosemary, chopped *see note
• salt & pepper, to taste
• 250 g cannelloni tubes
  
  Creamy Tomato Sauce
  
  
• 4 tsp. Olive Oil
• 1 brown onion, finely chopped
• 4 garlic cloves, crushed
• 800 gm canned diced tomatoes
• 1/2 cup cream 
• 1 tsp white sugar
• salt & pepper, to taste

How to make this recipe:

1. Start by making the creamy tomato sauce. In a large saucepan, heat the oil over medium heat and cook the onion until softened and translucent. Add the garlic and cook until fragrant. 
2. Add canned tomatoes. Bring to the boil and simmer, uncovered, stirring occasionally, for about 20 minutes or until sauce thickens. Season with salt and pepper and allow to cool for about 10 minutes. 
3. Using a blender or stick blender, process the sauce until smooth with cream and sugar. 
   
4. Preheat oven to 180C / 350F. 
5. Place spinach, ricotta, eggs, 1/2 cup parmesan, and herbs into a bowl. Mix together until well combined. 
6. Place some filling into a piping bag or a Ziploc bag with the corner cut off, then fill the cannelloni shells with spinach and ricotta mixture. 
7. In a 9" x 5" baking tray, spread a third of the sauce, then arrange cannelloni shells on top, in a single layer. Top remaining sauce and sprinkle evenly with remaining parmesan cheese. 
8. Bake covered in the oven for 30 minutes. Then uncovered for a further 15-20 minutes or until pasta is tender and cheese is golden. 
9. Cool slightly, before serving. 

Note: 

*If you don't have fresh thyme or rosemary, you can substitute it for dried instead. 

** This recipe freezes well. Double or triple the recipe, and follow the instructions. Instead of baking, allow to cool completely and then wrap with a double layer of foil.  Write baking instructions onto foil and freeze. When ready to use, allow to thaw and bake as instructed. I normally use disposable foil trays when making freezer meals.