Serves 6
1 tbsp Ceres Organics Olive Oil
1 garlic clove, crushed
300g fresh spinach
1 free-range egg
250g ricotta
4 tbsp grated parmesan
pinch of ground nutmeg
Ceres Organics Herb Salt
2 boxes (250g) Casalare Cannelloni
1 jar (690g) Zito Organic Basilico Pasta Sauce
1 small fresh mozzarella, sliced
basil leaves, to serve
green salad, to serve
1 Preheat oven to 200˚C. Heat olive oil in a large saucepan. Add garlic and cook for 1 minute. Quickly stir-fry spinach in the pan in 2 batches. (This method retains more nutrients than boiling the spinach in water.) Transfer to a platter to cool. Squeeze well to drain excess liquid.
2 Combine egg, ricotta, 2 tbsp parmesan, nutmeg and herb salt in a bowl. Finely chop the spinach and add to ricotta mixture. Place in piping bag and fill dry cannelloni tubes.
3 Spread baking dish with ¹/³ of the pasta sauce. Place cannelloni side by side in a single layer. Top with remaining pasta sauce. Cover with mozzarella and remaining parmesan. Bake for 35-40 minutes or until golden and pasta is tender when tested with a skewer. Top with basil leaves and serve with green salad, if desired.
