Cannelloni

Build the Meal Around Cannelloni

• Green salad
• Garlic bread
• Roasted vegetables
• Red wine

How to Make Cannelloni

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1. Heat the oven to 190°C / 375°F. Mix the spinach with the ricotta, parmesan, egg, nutmeg and salt.

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2. Stir the passata with the garlic and oregano and spread a third over the base of a baking dish.

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3. Pipe the filling into the dried tubes and lay them in a single layer in the dish.

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4. Pour over the rest of the tomato sauce so that every tube is covered, then the bechamel, and scatter with the mozzarella.

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5. Cover with foil and bake for 25 minutes, then uncover and bake for 15 minutes more until golden.

   Mark done Start 25 min timer

A Few Notes

Pipe the filling in.

Squeeze the spinach dry.

Cover the tubes with sauce.

If your oven runs hot, check at 35 minutes.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Keeping What's Left

Keeps in the fridge for 3 days. Reheat covered until hot all the way through.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.