Spinach & Ricotta Cannelloni

Ingredients

You can't beat cannelloni for a comforting winter dish, and this easy recipe takes just 20 minutes preparation time before popping it in the oven. The ¼tsp nutmeg makes all the difference to the overall flavour so be sure not to skip this step.
 

• 500g (1lb) ricotta
• 150g (5oz) baby spinach leaves, chopped
• 2tbsp roughly chopped fresh basil
• 1 clove garlic, crushed
• ¼tsp nutmeg
• 6 sheets fresh lasagne
• 500ml (16fl oz) shop-bought fresh Napolitan sauce
• 50g (1¾oz) freshly grated Parmesan

Method

1. Heat the oven to 200ºC (gas mark 6). Put the ricotta into a bowl and break it up with a fork. Add the baby spinach leaves, basil and garlic and mix well. Sprinkle with nutmeg and season well with salt and freshly ground black pepper.
2. Cut each fresh lasagne sheet in half. Spread 2-3tbsp of the ricotta mixture down the centre of each sheet then roll into a tube, overlapping the edges slightly.
3. Spread a layer of tomato sauce over the base of an ovenproof dish (about 18cm x 25cm). Place the cannelloni tubes, seam-side down, in a single layer on the dish. Pour over the remaining tomato sauce and sprinkle with the freshly grated Parmesan. Bake the cannelloni in the oven for 20-25 minutes or until the pasta is tender.

Top tips

You can assemble the cannelloni ahead of time, then simply add the sauce and cook when you're ready