Spinach & Ricotta Cannelloni

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(800 g)
• Vegetable Broth(200 ml)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Ricotta(500 g)
• Spinach(300 g)
• Parmesan(80 g)
• Nutmeg(¼ tsp)
• Eggs(1)
• Cannelloni(250 g)
• Mozzarella(200 g)
• Fresh basil(10 g)optional

Method

1. 1

   Preheat the oven to 190°C. Finely chop {Onion} and mince {Garlic}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Cook {Onion} for 5 minutes until softened, then add {Garlic}, {Tomato paste}, {Oregano}, half the {Salt}, and half the {Black pepper}. Stir for 1 minute. Add {Canned tomatoes} and {Vegetable Stock}, then simmer for 15 minutes until thickened slightly.

   ~21 min

3. 3

   While the sauce simmers, place {Spinach} in a large bowl and pour over enough boiling water to wilt it. Drain well, squeeze out as much liquid as possible, and chop. Mix with {Ricotta}, half the {Parmesan}, {Nutmeg}, {Eggs}, the remaining {Salt}, and the remaining {Black pepper}.

   ~10 min

4. 4

   Spread a ladle of tomato sauce over the base of a baking dish. Fill {Cannelloni} with the ricotta-spinach mixture and arrange in a snug layer. Spoon over the remaining sauce, then scatter with {Mozzarella} and the rest of the {Parmesan}.

   ~10 min

5. 5

   Bake for 30 minutes until the pasta is tender and the cheese is melted and golden in spots. Rest for 5 minutes before serving with {Fresh basil} scattered over the top.

   ~35 min