- 1 mozzarella piece
- 1 ricotta tub
- 1 lasagna sheet packet *
- 1 tomato polpa can
- 1 spinach bunch
- 1 brown onion
- 1 garlic clove
- 1 basil bunch
Pantry staples: Cooking oil, salt, pepper
Allergens: Dairy, garlic, onion, egg
Specialised equipment: Baking dish
Chef's note: Such a delicious winter dish, so warming! Traditionally made with cylindrical tubes of pasta, we are using lasagne sheets in this dish, which cook quicker. * Use half of the lasagna sheets provided.
1. Prepare the ingredients
Preheat oven to 180C fan forced. Wash all the vegetables. Remove the stems from the spinach. Pick the leaves from the basil and reserve their stems. Finely chop the onion and garlic. Coarsely grate the mozzarella.
2. Make the tomato sauce
Heat a splash of oil in a saucepan over medium-low heat. Add the onion and cook for 3 minutes or until softened. Add the garlic and cook for 1 minute. Add the tomato polpa and the basil stems. Reduce heat and simmer for 5 minutes or until thickened slightly. Remove the stems and stir through most of the basil leaves.
3. Blanch the spinach
Meanwhile, bring a saucepan of water to the boil. Add the spinach and blanch for 10 seconds or until the spinach wilts. Remove and gently press in a sieve to remove any excess water. Roughly chop the spinach. Keep the water boiling for the pasta.
7. Assemble and bake
Spread a quarter of the sauce over the base of a baking dish. Gently place the cannelloni, seam side down, onto the sauce and spread remaining sauce over the top. Make sure to cover every part of the lasagna sheets. Sprinkle with the remaining mozzarella. Place into the preheated oven and cook for 15 minutes or until the mozzarella melts and the pasta is cooked.
8. To serve
Serve with the remaining basil leaves.