Spinach & Ricotta Cannelloni

Ingredients

• 3 tbspOlive oil
• 8 pcsGarlic
• 3 tbspSugar
• 2 tbspRed wine vinegar
• 1200 gTomato
• 20 gBasil
• 500 gMascarpone
• 3 tbspMilk
• 185 gParmesan
• 250 gMozzarella
• 1000 gSpinach
• 750 gRicotta
• 0.3 gNutmeg
• 400 gCannellini bean
• 250 gCannelloni

Instructions

1. 1

   Make the tomato sauce

   • Heat the olive oil in a large pan and fry the chopped garlic for about 1 minute until fragrant.
   • Add caster sugar and red wine vinegar, stir briefly, then add the chopped tomatoes and season with salt and pepper.
   • Simmer gently for 20 minutes, stirring occasionally, until thickened.
   • Stir in torn basil leaves and divide the sauce between two shallow ovenproof dishes.
2. 2

   Prepare mascarpone sauce

   • Beat the mascarpone with the milk until smooth.
   • Season with salt and pepper and set aside.
3. 3

   Make the spinach filling

   • Place the spinach in a large colander and pour over boiling water to wilt it in batches if needed. Let cool and squeeze out excess water.
   • Roughly chop the spinach and mix with ricotta, 100 g grated Parmesan, salt, pepper and a pinch of nutmeg.
4. 4

   Fill and bake the cannelloni

   • Preheat oven to 200°C (180°C fan).
   • Fill the cannelloni tubes with the spinach-ricotta filling using a piping bag or a plastic bag with the corner snipped off.
   • Arrange the filled tubes on the tomato sauce, pour over the mascarpone sauce, then top with the remaining Parmesan and sliced mozzarella.
   • Bake 30–35 minutes until golden and bubbling. Let rest 5 minutes before serving.