Spinach and ricotta cannelloni recipe

• 250 g (8.8oz) baby spinach
• 500 g (17.6oz) fresh ricotta cheese
• 35 g (1.2oz) finely grated parmesan cheese
• 75 g (2.6oz) grated cheddar cheese
• 2 egg yolks
• 3 tsp crushed garlic
• 1 large lemon, finely grated zest only
• 16 dried cannelloni pasta tubes
• 690 g (24.3oz) tomato passata (pureed tomatoes) or pasta sauce (have an extra bottle on hand in case)

1. Preheat the oven to 180C (350F/Gas 4).
2. First, make the filling.
3. Get a big pot of boiling water and plunge the spinach into it.
4. After a few seconds, it will wilt.
5. At this point, drain the spinach and run cold water over it to stop it cooking any further.
6. This step is not essential but it cools the spinach down quickly, making it easier to fill the cannelloni tubes.
7. Squeeze the excess moisture from the spinach, roughly chop and place in a big bowl.
8. Mix in the ricotta, parmesan, one-third of the cheddar, the egg yolks, garlic, lemon zest and a generous pinch of salt and pepper.
9. Using a spoon, your finger or a piping (icing) bag, fill the cannelloni tubes with the spinach mixture.
10. Make sure you fill them to the brim.
11. Find a baking dish that is suitable to go into the oven and will fit the cannelloni tubes snugly in one layer (a 3 litre/105 fl oz capacity one is ideal) and pour in enough passata to cover its base.
12. Arrange the filled tubes so they fit snugly, then pour over the remaining passata to cover.
13. If they're not fully covered, use some of that spare bottle of passata.
14. Top with the remaining cheddar and bake for 40-45 minutes or until the pasta is soft when pierced with a knife.

baby spinach, parmesan cheese, cheddar cheese, egg yolks, garlic, lemon, tomato passata

Taken from www.lovefood.com/guide/recipes/15984/spinach-and-ricotta-cannelloni-recipe (may not work)