Homemade Spinach and Ricotta Cannelloni

Ingrédients

• 250 g Cannelloni
• 3 Clove Garlic
• 100 g Parmesan
• 300 g Mozzarella
• 400 g Spinach
• 1 Bunch Basil
• 250 g Ricotta
• 800 g Tomato
• 1 Lemon
• 3 tbsp Balsamic Vinegar
• Salt
• Black Pepper
• Olive Oil

Préparation

1. 1

   Preheat oven to 180°C/356°F.

2. 2

   Start with the tomato sauce. Chop the cloves of garlic. Fry in a pan with a glug of olive oil until soft.

3. 3

   Pour in your tins of tomatoes. Add a splash of water to the tins to get all the leftover tomato off the sides, and pour that in.

4. 4

   Pour in your balsamic vinegar, and let that simmer until it resembles a thick sauce. Add a handful of chopped basil, season with salt and pepper, remove from the heat and set aside.

5. 5

   Filling time. Wilt all your spinach in a pan. Squeeze it so you get rid of any excess water, and then chop it up. Put in a bowl, and add your ricotta, half your Italian style hard cheese (grated), the zest of a lemon, some salt, pepper and olive oil. Mix everything together.

6. 6

   Stuffing time. Spoon the filling into any bag with a corner. Cut a little hole in the corner, and then squeeze the filling into the cannelloni tubes. Line the tubes up in a baking dish.

7. 7

   Cover the stuffed tubes with tomato sauce. Top everything with slices of mozzarella. Grate the rest of the Italian style hard cheese over the top.

8. 8

   Place in an oven for 30 minutes or until the cheese is golden. Bish bash bosh. Done. Enjoy!