Spinach and three cheese cannelloni

Paul Merry - Food Development Director
Prep time: 
25 mins
Cook time: 
60 mins

For the tomato sauce:

  • 1 tbsp. olive oil
  • 3 garlic cloves, finely sliced
  • pinch golden caster sugar
  • 1 tbsp. red wine vinegar
  • 1 tsp. dried oregano
  • 2 x 400g cans chopped tomato

For the filling:

  • 500g spinach, washed
  • 300g soft rind less goat's cheese
  • 100g parmesan (or vegetarian alternative), finely grated
  • pinch grated nutmeg
  • 200g dried cannelloni tubes
  • 1 ball mozzarella, sliced
  1. First make the tomato sauce. Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano. Simmer for a moment, then tip in the tomatoes and season. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.
  2. Heat oven to 200C/fan 180C/gas 6. Put the spinach in a large colander, then pour over a kettle of hot water to wilt it. Pour over cold water to cool it down. Squeeze the spinach.
  3. Tip the spinach into a food processor and pulse to chop, then crumble in the goat’s cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped.
  4. Using a piping bag squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan.
  5. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins.