Cannelloni has long been a favourite in Italy and is also one of ours. This vegetarian version is a great meal and not too heavy. The spinach in my garden has been growing like crazy and, of course, it's cheap at the supermarket. I use yoghurt mixed with an egg to help it set, not forgetting the parmesan to give it that delicious, rich flavour. You can make a large dish and cut into portions and freeze or individual dishes as I have here. To serve, all that is needed is a salad or crusty bread and it is good to go. If fresh mozzarella is hard to source, use a tasty cheddar or a little extra parmesan.
Tomato sauce
| 2 Tbsp | Olive oil |
| 1 | Onion, finely chopped |
| 3 cloves | Garlic, crushed |
| 1 tin | Crushed tomatoes, approx 400g |
| 1 tsp | Balsamic vinegar |
| 1 tsp | Brown sugar |
| ½ tsp | Dried oregano |
| 1 cup | Fresh basil |
Filling
| 200 g | Spinach, wilted and excess liquid removed (Main) |
| 300 g | Ricotta cheese (Main) |
| 1 cup | Parmesan cheese, grated |
| ¼ tsp | Nutmeg |
| ½ cup | Fresh basil, shredded |
| 16 | Cannelloni tubes |
Sauce
| 1 ½ cups | Plain unsweetened yoghurt |
| 1 | Egg |
| ½ cup | Parmesan cheese |
| 8 slices | Mozzarella cheese |
| 1 serving | Fresh basil, to garnish |
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Directions
- Heat oven to 180C.
- Heat oil in a small pot to a medium heat. Add onion and garlic. Cook for 3 or 4 minutes until softened. Add tomatoes, vinegar, sugar, oregano and basil leaves. Cook for a further 5 minutes to reduce a little of the juice. Season with salt and pepper.
- To make the filling, mix spinach, ricotta, parmesan, nutmeg and basil. Season with salt and pepper. Using a teaspoon, fill the tubes with mixture first at one end and then from the other end to ensure they are full.
- Evenly spread the tomato sauce in four individual dishes. Place four tubes in each.
- Combine yoghurt, egg and parmesan. Spoon over the cannelloni. Place two slices of mozzarella on each. Place into the hot oven for 35 minutes or until golden.
- Garnish with basil leaves.
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