Christmas cannelloni
Lisa makes a delicious pasta dish - a special Cannelloni, perfect for Christmas Eve!
Serves: 4
Ingredients
400g tinned chopped tomatoes
1 small clove of garlic, grated
Salt and pepper
A good knob of butter, for frying the onions.
1 small red onion, finely chopped
A few large sage leaves, finely chopped
A good amount of fresh thyme, finely chopped
A little grating of nutmeg
150g ricotta
60g Parmesan, grated, plus a little extra for sprinkling
50g butter
50g flour
8 dried cannelloni tubes (approx. 100g)
100g frozen spinach, defrosted, drained and chopped
Approximately a handful of dried stuffing
Method
1. Preheat the oven to 180c/160 fan.
2. Start by making the tomato sauce. Fry the garlic in a little oil before adding the tomatoes and bringing to a gentle simmer for around 10 minutes until reduced slightly. Season and set aside.
3. Melt the knob of butter in a pan. Add the finely chopped red onions and fry.
4. Mix through the chopped herbs and a small grating of nutmeg, then remove from the heat and leave to cool slightly.
5. Combine the ricotta and parmesan in a small bowl and then stir through the onion mixture. Add half of the defrosted spinach, season and give everything a good stir until well combined.
6. Add the mixture to a piping bag and pipe into the cannelloni tubes, or just use a spoon.
7. For the white sauce, melt the butter until bubbling, before then adding the flour and cook out for a few minutes.
8. Once the mixture comes together, add half the milk. Beat the mixture together, before slowly adding the remaining milk. Heat gently, stirring constantly, until the mixture reaches a thick, pourable consistency.
9. Spread the tomato sauce over the bottom of a baking dish, then dot over the rest of the defrosted spinach.
10. Layer the cannelloni tubes over the top and then cover the whole thing with the white sauce.
11. Sprinkle over a little more parmesan and then finish with a layer of stuffing mix.
12. Place in the oven for about 25 - 30 minutes until golden and bubbling.