Ingredients (serves 5 | makes 16 )

• 1kg Spinach, chopped
• 1 Large Onion
• 2 Garlic Cloves, finely chopped
• 650g Ricotta Cheese
• 2 Eggs, beaten
• 1 tsp Nutmeg
• 16 Cannelloni Tubes
• 1 cup Cheese, grated
• SAUCE:
• 1 tbsp Olive Oil
• 1 Medium Onion
• 2 Garlic Cloves, crushed
• 500g Ripe Tomatoes, chopped
• 2 tbsp Tomato Paste
• 1 tsp Sugar

Method

1. Preheat oven to 180 degrees c.
2. Wash the spinach and fry it in a large pan with olive oil on low heat until soft. Remove the spinach from heat and leave to settle.
3. Heat oil in a frying pan and add garlic and onion and ricotta cheese. Add to the spinach off heat, add salt, pepper, eggs and nutmeg and set aside.
4. To make the tomato sauce. Heat oil and cook medium onion for 10 minutes, add the tomato and tomato paste, garlic and bring to the boil then reduce to a simmer uncovered for 10 minutes, optionally place in a blender or processor until smooth.
5. Lightly grease an oven proof dish and using a teaspoon stuff the spinach mix into the cannelloni tubes and then once prepared spread the tomato sauce on the the top of the tubes and bake for 30-40 minutes until golden and bubbling.

Notes

This is a regular meal in our house. It hides the greens, they taste fantastic and are quick to prepare. Its worth investing in a mixture dispenser to bring down the cannelloni tube stuffing time.