SPINACH & THREE CHEESE CANNELLONI

Spinach & three cheese cannelloni image

A delicious Italian-style veggie main - make ahead and freeze

Provided by Barney Desmazery

Time 1h25m

Number Of Ingredients 12

Ingredients

1 tbsp olive oil
3 garlic cloves , finely sliced
pinch golden caster sugar
1 tbsp red wine vinegar
1 tsp dried oregano
2 x 400g cans chopped tomato
500g spinach , washed
300g soft rindless goat's cheese
100g parmesan (or vegetarian alternative), finely grated
pinch grated nutmeg
200g dried cannelloni tubes
1 ball mozzarella , sliced

Steps:

First make the tomato sauce. Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano. Simmer for a moment, then tip in the tomatoes and season. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.
Heat oven to 200C/fan 180C/gas 6. Put the spinach in a large colander, then pour over a kettle of hot water to wilt it (you may need to do this twice). Pour over cold water to cool it down. Squeeze the spinach, then place it in a clean tea towel and wring out the water really well.
Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped. Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan. The cannelloni can now be frozen for up to 1 month - defrost completely before cooking. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish.

Nutrition Facts : Calories 660 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 2.32 milligram of sodium