Cannelloni is one of those wholesome, feel-good recipes that everyone loves. This vegetarian version is insanely easy—you don't need to make the sheets from scratch, you simply fill the tubes and pop them in the oven. Perfetto!
San Remo Reg Cannelloni 250g
250g frozen spinach (thawed)
225g fresh ricotta
2 egg yolks, lightly beaten
1/2 cup grated Parmesan cheese (plus extra for serving)
Pinch of nutmeg
Salt and pepper to taste
3 tbsp olive oil
1 can chopped tomatoes
1 tsp ground basil leaves
Fresh basil leaves to garnish
Preheat oven to 200°C.
Make the sauce: heat olive oil in frying pan, add tomatoes, basil, salt and pepper. Cook for 10 minutes and bring to a simmer. Remove from heat.
Mix spinach, ricotta cheese, egg yolks, grated cheese, nutmeg, salt and pepper together in a bowl.
Using a small spoon or piping bag, fill cannelloni tubes with the cheesy mixture.
Grease an oven proof baking dish with olive oil and layer half of the sauce over the base leaving enough to cover cannelloni.
Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce and sprinkle with cheese.
Bake the cannelloni for 25-35 minutes (test by pricking with a skewer). Garnish with fresh basil and enjoy while hot!