Spinach and Ricotta Cannelloni

For 2 servings

• spinach100 g
• ricotta150 g
• hard cheese (vegetarian Parmesan-style), grated, plus extra for the top30 g
• Salt and pepper, to taste
• dried cannelloni tubes8
• olive oil1 tbsp
• onion, chopped1/2
• garlic clove, crushed1
• tin chopped tomatoes400 g
• dried oregano1 tsp
• mozzarella, grated50 g

1. 1

   Preheat the oven to 190°C (fan 170°C).

2. 2

   Wilt the spinach in a dry pan over medium heat for 1 to 2 minutes, then leave to cool slightly and squeeze out any excess liquid using a clean tea towel, this stops the filling turning watery.

3. 3

   Chop the wilted spinach and mix with the ricotta, grated hard cheese, salt and pepper.

4. 4

   Spoon the mixture into a piping bag, or a sandwich bag with the corner snipped off, and pipe the filling into each cannelloni tube from both ends.

5. 5

   Heat the olive oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes until softened.

6. 6

   Add the garlic and cook for 30 seconds until fragrant.

7. 7

   Add the chopped tomatoes and oregano. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.

8. 8

   Spread a third of the sauce over the base of a baking dish. Arrange the filled cannelloni tubes on top in a single layer. Pour over the remaining sauce, making sure the tubes are well covered so they cook through evenly.

9. 9

   Scatter with mozzarella and a little extra grated cheese.

10. 10

    Cover with foil and bake for 25 minutes, then remove the foil and bake for a further 10 minutes, until the pasta is tender and the top is golden.