Spinach and Ricotta Cannelloni

Cannelloni is stuffed shells in a different shape, but the long tubes suit a softer, more savoury filling. Spinach and ricotta is the classic: earthy greens against creamy cheese, rolled into pasta and baked under a blanket of sauce.

Dealing with the spinach

Spinach holds a surprising amount of water, and water is what makes a cannelloni filling run out of the tubes onto the plate. Cook it, then squeeze it hard — really hard — in a clean tea towel or in handfuls over the sink. The filling should be thick, not loose.

Ingredients (serves 4–6)

• 12–16 cannelloni tubes, or fresh lasagne sheets rolled up
• 500 g spinach, cooked and squeezed dry, then chopped
• 500 g ricotta, drained
• 100 g Parmesan, grated
• 1 egg
• Nutmeg, salt, black pepper
• 700 ml tomato sauce or béchamel
• 150 g mozzarella, grated

Method

1. Mix the squeezed spinach, ricotta, Parmesan, egg, nutmeg and seasoning.
2. Fill the tubes. With dried cannelloni, use a piping bag, a zip-lock bag with a corner cut, or a long thin spoon. This is the fiddly part; be patient.
3. Spread half the sauce in a baking dish, lay the filled tubes in a single layer, then cover with the rest of the sauce.
4. Scatter over the mozzarella.
5. Bake at 190°C / 375°F for 30–35 minutes, until the pasta is tender and the top is golden.
6. Rest for 5 minutes before serving.

Using fresh pasta instead

Fresh lasagne sheets are easier: lay a sheet out, put a line of filling along one edge, roll it up and place it seam-side down in the dish. The result is softer and more delicate than dried tubes, and the dish comes together much faster.

Sauce choices

Tomato keeps it bright and light. Béchamel makes it richer and more Italian-restaurant in feel — some cooks use a layer of each, sauce below and béchamel on top. Whichever way you go, the sauce must be well seasoned.

Make-ahead and freezing

Assemble ahead and refrigerate for up to a day; add 10 minutes to the bake. It freezes well before baking. Cook from frozen, adding 20 minutes and covering with foil until the last ten minutes.

Round it off with a dish from our stuffed shells recipe, or serve a cauliflower cheese alongside.