What she’d tell you
Squeeze the spinach until you are certain it is dry, and then squeeze it again. Every bit of water left in it ends up in the bottom of the dish, and a watery cannelloni is a sad thing.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Wilt the spinach in a dry pan, cool it, then wring it out in a cloth until barely any water comes.
Chop it and mix with the ricotta, half the parmesan, the nutmeg and a teaspoon of salt.
Simmer the passata with the sliced garlic, olive oil and remaining salt for 10 minutes.
Pipe or spoon the filling into the tubes: a piping bag or a freezer bag with the corner cut off makes this quick.
Spread half the sauce in a dish, lay the tubes on it, cover with the rest, then the mozzarella and parmesan.
Cover with foil and bake at 190°C for 30 minutes, then uncover for 10 more.
If you haven’t got it
Cannelloni Tubes
lasagna sheets, softened and rolled around the filling
Ricotta
cottage cheese blitzed smooth, or drained curd cheese
Keeping it
Four days in the fridge, and it slices better cold.
180°C for 20 minutes. Freezes for three months, assembled and unbaked.
