Name: Spinach and ricotta cannelloni
Yield: Serves 4
Ingredients: 100 g (3½ oz) feta cheese, crumbled; 10 pitted black olives, roughly chopped; 1 zucchini (courgette), finely diced; 400 g (14 oz) fresh full-fat ricotta cheese; 7 g (¼ oz/¼ cup) finely chopped flat-leaf (Italian) parsley; 80 g (2¾ oz/¾ cup) finely grated parmesan cheese; 12 cannelloni tubes; 3 spring onions (scallions), thinly sliced; 400 ml (14 fl oz) tomato passata; 10 basil leaves, thinly sliced; 250 g (9 oz) frozen spinach, thawed; 2 garlic cloves; 2 tablespoons olive oil; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

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