Ricotta and Spinach Cannelloni

Ingredients

• 2 tablespoons olive oil
• 2 clove garlic minced
• 1 medium onion peeled, diced
• 1.5 kilograms tomatoes diced
• 300 grams parmesan cheese grated
• 450 grams frozen spinach thawed
• 300 grams ricotta cheese
• 250 grams cannelloni tubes

Directions

1. Preheat a fan forced oven to 180°C.
2. In a frypan, heat the oil and then sauté the garlic and onion until clear. Add the tomatoes and simmer over a medium heat for 30 minutes. Blend using a stick mixer until consistent and smooth. Pour tomato mixture through a sieve and press with a wooden spoon until only pulp remains.
3. In a bowl, mix 100g parmesan cheese, spinach and ricotta until combined. Using a teaspoon, spoon the spinach mixture through the cannelloni tubes until all tubes are full. Line an oven tray with the cannelloni tubes until the tray is evenly covered.
4. Pour the tomato sauce over the cannelloni tubes and top with the remaining parmesan cheese. Bake for 20 minutes or until golden brown. Serve with a garden or tomato salad.