Spinach and Ricotta Cannelloni

Instructions

1. 1

   Preheat the conventional oven to 200°C / 400°F with a rack in the middle. Spread the frozen spinach in a shallow 1.5-litre oven-safe dish and add 30 ml cold water. Cover tightly with foil and bake for 25–30 minutes, stirring and breaking up clumps after 15 minutes, until completely thawed and steaming throughout.

2. 2

   Meanwhile, finely chop the garlic. In a bowl, mix the crushed tomatoes, garlic, remaining 250 ml cold water, olive oil, oregano and 0.5 tsp salt. Grate the mozzarella. Use ricotta and mozzarella labeled suitable for vegetarians.

3. 3

   Let the spinach cool for 10 minutes, then drain through a sieve and press firmly with a spoon to remove excess water. Return it to its dish and mix thoroughly with the ricotta, nutmeg, black pepper and remaining 0.25 tsp salt.

4. 4

   Spread about one-third of the tomato sauce across the bottom of a deep 23 × 33 cm, approximately 3-litre baking dish. Using a teaspoon and working from both ends, fill the dry cannelloni with the spinach mixture, distributing all the filling evenly. Arrange the tubes snugly in a single layer.

5. 5

   Pour the remaining sauce evenly over the cannelloni, covering every tube and letting sauce run between them. Cover the dish tightly with foil and bake at 200°C / 400°F for 45 minutes.

6. 6

   Remove the foil, scatter the mozzarella evenly over the top and bake uncovered at 200°C / 400°F for another 15 minutes. The pasta should be tender when pierced with a small knife, the sauce bubbling and the cheese lightly golden. Check that the filling in the central tubes reaches at least 74°C / 165°F with a food thermometer. If either the pasta or temperature needs more time, cover loosely and continue baking at the same temperature in 5-minute intervals until ready.

7. 7

   Rest for 10 minutes before dividing into four portions and serving with the sauce from the dish.