A comforting baked pasta dish, spinach and ricotta cannelloni is surprisingly straightforward to place collectively and will be ready upfront to make supper a cinch.
Methodology
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Preheat the oven to 200C/180C Fan/Gasoline 6. Select a shallow baking dish into which the cannelloni will match snugly.
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Squeeze as a lot extra water as potential from the spinach and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; combine effectively.
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Switch the ricotta combination to a disposable piping bag and minimize off the tip to make a gap about 1.5–2cm/⅝–¾in throughout. Fill the cannelloni tubes generously, and switch them to the baking dish.
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Combine the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a beneficiant quantity of black pepper. Pour over the pasta tubes, including a bit of water, if wanted, to make sure they’re utterly coated with the tomato combination.
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Tear the mozzarella over the tomato combination and grind over a bit of extra black pepper. Bake for 20–half-hour, till the pasta is cooked by way of, the sauce is effervescent and the cheese has browned. Go away to face for 4–5 minutes earlier than serving.
