- Cook Time: 25 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 660
- Carbohydrate Content: 49g
- Fat Content: 39g
- Fiber Content: 6g
- Protein Content: 32g
- Saturated Fat Content: 22g
- Sodium Content: 2.32g
- Sugar Content: 10g
Spinach & three cheese cannelloni Recipe
Veggie pasta bake recipe for 4 people, takes only 20 mins; recipe has olive oil, garlic clove, golden caster sugar, red wine vinegar, oregano, chopped tomato, spinach, goat's cheese, parmesan, nutmeg, cannelloni and mozzarella.
Ingredients
- Garlic Clove - 3 garlic cloves, finely sliced
- Parmesan - 100g parmesan (or vegetarian alternative), finely grated
- Olive Oil - 1 tbsp olive oil
- Chopped Tomato - 2 x 400g cans chopped tomato
- Oregano - 1 tsp dried oregano
- Mozzarella - 1 ball mozzarella, sliced
- Nutmeg - pinch grated nutmeg
- Golden Caster Sugar - pinch golden caster sugar
- Red Wine Vinegar - 1 tbsp red wine vinegar
- Spinach - 500g spinach, washed
- Goat'S Cheese - 300g soft rindless goat's cheese
- Cannelloni - 200g dried cannelloni tubes
Instructions
- 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.