Cannelloni with Spinach and Ricotta  Veg   HT  MC  65mins

Serves 4     Hot     Vegetarian  Vegetables  Herbs  Pasta    Main course  

Ingredients:

Instructions

1. Preheat the oven to 180C, 350F, Gas mark 4. Heat the oil in a frying pan add the onion and half the garlic and fry over a moderate heat for 5 minutes. Stir in the basil and marjoram and season with pepper. Remove 2 tablespoons of the mixture and set aside.

2. Stir the tomatoes together with their juice and the tomato purée into the pan containing the onions and cook over a moderate heat for 20 minutes, stirring occasionally.

3. Meanwhile, blanch the spinach in unsalted boiling water for 30 seconds, pour it into a colander and rinse it with cold water. Squeeze the spinach hard, then turn it into a bowl, chop it roughly and work in the ricotta cheese, cottage cheese, remaining garlic, reserved onion mixture and nutmeg, and season with pepper.

4. Cook the lasagna in boiling water for 3 minutes, then rinse it with cold water and drain well. Lay the sheets on a board and spread some filling across a narrow end of each sheet, dividing the mixture equally between them. Roll the sheets up to form cannelloni.

5. Pour half the tomato sauce into a shallow ovenproof dish and lay the cannelloni on top, seam side down. Pour the remaining sauce over them.

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