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 |
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.