Spinach and Ricotta Cannelloni

Serves 4

This creamy, spinach-filled pasta dish is an absolute classic and really needs no further explanation. My only tip is to ditch dried pasta tubes and used fresh lasagne sheets instead; the end result is much better. Serve alongside a simple garden salad. 

What's in it?

50g parmesan, cut into 1-2cm cubes
40g tasty or mozzarella cheese, cut into 1-2cm cubes
160g baby spinach leaves
1/2 bunch basil leaves
Leaves of 4 sprigs of parsley
500g low-fat ricotta 
1 onion, peeled and halved
1 clove garlic, peeled
10g olive oil
4 fresh lasagne sheets, halved
800g canned crushed tomatoes
1/4tsp dried oregano
1/2tsp caster sugar
salt and pepper

How do I make it?

1. Preheat oven to 180°C. Spray a large baking dish with olive oil and set aside. 

2. Place parmesan in mixing bowl and grate for 10sec / speed 8. Set aside.

3. Place tasty or mozzarella cheese in mixing bowl and grate for 10sec / speed 7. Set aside, separately from parmesan. 

4. Place spinach, basil and parsley in mixing bowl and chop for 20sec / speed 4. Place in large bowl and set aside. 

5. Add onion and garlic to mixing bowl and chop for 3sec / speed 7. Scrape down sides of bowl, add oil and saute for 3min / 120°C (TM31) or Varoma (TM5) / speed 1. 

6. Add ricotta, onion/garlic, half of reserved parmesan and some freshly ground salt and black pepper to bowl with spinach and herbs and mix well with a spoon. Set spinach ricotta mixture aside until required. 

7. Without washing the bowl, proceed to make the sauce by placing tomatoes, sugar, oregano and some freshly ground salt and black pepper in mixing bowl and cook for 10min / 100°C / speed 1 with MC removed and steamer basket on top of lid to prevent splatter. 

8. Cover base of baking dish with about half of the tomato sauce. Fill and roll each halved lasagne sheet with 1/8th of the spinach ricotta mixture and lie in baking dish. Cover cannelloni with remaining tomato sauce and sprinkle with reserved cheeses. 

9. Bake in oven for approximately 30 minutes, or until cheese is golden. 

10 ProPoints per serve.