Comforting and rich, this is the perfect meal for wintery evenings. The spinach and cheese filling is an old favourite and the olive-studded tomato sauce cuts through the richness of the cheese, making it a winner for everyone. Like lasagne, cannelloni reheats well, so it’s worth making a weekend batch that will fill hungry post-match tummies.
The ricotta filling makes a great base for a summery cheese and spinach pie–just add finely chopped fresh mint and chives to the mixture and sandwich it between layers of buttery filo.
To make the sauce, heat the olive oil in a frying pan over medium heat and cook the onion and garlic for 3-4 minutes, or until the onion is lightly golden. Add the passata, basil, olives and zucchini and
Meanwhile, to make the filling, squeeze the spinach to remove the excess liquid. Put it in a bowl with the ricotta, feta, spring onion, parsley and half of the parmesan. Stir to combine. Fill the cannelloni tubes with the spinach and ricotta mixture and then lay them, side by side, in the baking dish.
Season the tomato sauce and then spoon the sauce over the cannelloni.
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