Spinach and Ricotta Cannelloni

Bubbling melted mozzarella over a tomato-based sauce is just pure ecstasy, isn't it? This rendition is actually cannelloni - stuffed tubes of pasta - filled with a mix of yet more cheese (ricotta and Parmesan) as well as spinach.

Perhaps surprisingly, this recipe includes the zest and juice of a lemon but, trust me, this really lightens the whole dish up, bringing brightness throughout. This is basically a big dish of comfort food, hugging you from the inside out. It's perfect for a rainy day or a lazy Sunday and if you want to up the ante, it goes great with garlic bread!

To make this veggie, you will need to use a vegetarian alternative to Parmesan (such as pecorino).  

Spinach and Ricotta Cannelloni

Serves 6-8

500g frozen chopped spinach 
1 tbsp olive or rapeseed oil 
2 garlic cloves, crushed 

2 x 400g tins chopped tomatoes 

2 tsp dried oregano 

1 lemon, zest and juice

1 large free-range egg 

25g parmesan, grated 

250g ricotta 

150g cannelloni pasta tubes 

3 balls mozzarella, drained

sea salt and freshly ground black pepper

Defrost the spinach according to the pack instructions, then put in a clean tea towel or strong kitchen paper and squeeze out as much water as you can. Leave to continue to drain in a sieve over a bowl while you crack on with the rest. 

Heat the oven to 180°C/160°C fan/gas 4.

Heat the oil in a large frying pan over a medium heat. Add the garlic, cook for a minute or so until fragrant, then add the tomatoes, half the oregano and the lemon zest; simmer gently for 20 minutes until thickened. Add the lemon juice and season to taste. 

Beat the egg in a medium bowl, add the parmesan, then stir in the ricotta and spinach. Season well with salt and pepper. Transfer the mixture to the piping bag and use to fill the cannelloni tubes. Alternatively, if you don't have a piping bag, just use your fingers to press the mixture into each end of the tubes.

Lay the filled tubes in a large baking dish. Pour the tomato sauce over the cannelloni. Tear the mozzarella in large chunks over the tomato sauce, then bake for 35-40 minutes until the pasta is tender and the top is golden and bubbling. Scatter over the remaining oregano to serve.