Spinach, Tomato and Goats Cheese Cannelloni
Cannelloni stuffed with a filling made from spinach, goats cheese and ricotta, topped with a tomato and basil sauce and baked in the oven.
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Ingredients
- 125 grams crumbly goats cheese
- 500 grams ricotta
- 80 grams parmesan
- 200 grams spinach
- 1 clove garlic
- 350 grams cherry tomatoes
- 500 grams passata
- 10 grams basil leaves
- 12 fresh lasagne sheets
Instructions
- Wilt the spinach in a dry frying pan over a low heat. Squeeze any excess water out then chop into small pieces.
- Put the ricotta, goats cheese, 30g of the parmesan, spinach and chopped garlic into a bowl and mix until well combined.
- Get a large oven proof dish. Line up your lasagne sheets – see whether they’ll fit in the dish lengthways or widthways. Put a spoonful of the goats cheese and spinach mixture along whichever side fits best, and spread it out along that side. It’s best to use your hands here! Roll the lasagne sheet into a tube shape around the mixture and place in the dish.
- Repeat until all of the mixture is used and the dish is full.
- Cut the tomatoes in half and scatter them on top of the cannelloni. Tear the basil leaves and sprinkle over the top, then pour the passata over evenly, ensuring all of the cannelloni are covered with sauce. Season with salt and pepper, then top with the remaining Parmesan.
- Pop in the oven at 180 degrees for about 20 minutes, until the pasta is cooked through. Enjoy!
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