Spinach and Ricotta Cannelloni Recipe

• 2 knobs of butter
• Olive oil
• 2 cloves of garlic, peeled and finely sliced
• A large handful of fresh marjoram or oregano, roughly chopped
• A 1/4 of a nutmeg, grated
• 8 large handfuls of spinach, thoroughly washed
• A handful of fresh basil, stalks chopped, leaves ripped
• 2 x 400g tins of good-quality plum tomatoes, chopped
• Sea salt and freshly ground black pepper
• A pinch of sugar
• 400g crumbly ricotta cheese
• 2 handfuls of freshly grated Parmesan cheese
• 16 cannelloni tubes
• 200g mozzarella, broken up
• For the white sauce
• 500 ml of crA me fraAche
• 3 anchovies, finely chopped (you can not use it)
• 2 handfuls of freshly grated Parmesan cheese

1. Preheat the oven to 180A degrees C/350A degrees F/gas 4.
2. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so itas nice and snug.
3. This way youall get the right cover of sauce and the right amount of crispiness on top.
4. Take a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg.
5. By the time the pan is hot the garlic should be soft.
6. Put as much spinach as will fit into the pan.
7. Keep turning it over: it will wilt quickly so you will be able to keep adding more spinach until itas all in.
8. Moisture will cook out of the spinach, which is fine.
9. After 5 minutes, put the spinach into a large bowl and leave to cool.
10. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, the basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too.
11. Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency.
12. Then take the pan off the heat and add the basil leaves.
13. Squeeze any excess liquid out of the spinach.
14. Finely chop it.
15. Mix it with the liquid, and the ricotta and a handful of the Parmesan, and squeeze the mixture into the cannelloni.
16. Lay the cannelloni over the tomato sauce into an ovenproof dish.
17. To make the white sauce, mix together the crA me fraAche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
18. Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces.
19. Bake for about 20 to 25 minutes until golden and bubbling.

butter, olive oil, garlic, handful of fresh marjoram, nutmeg, thoroughly washed, handful of fresh basil, tins of goodquality plum tomatoes, salt, sugar, crumbly ricotta cheese, parmesan cheese, cannelloni tubes, mozzarella, white sauce, anchovies, parmesan cheese

Taken from cookeatshare.com/recipes/spinach-and-ricotta-cannelloni-122 (may not work)