97 Spinach and ricotta cannelloni Oven Setting: CircoTherm® and VarioSteam METHOD To make the tomato sauce, heat the olive oil in a saucepan over medium heat. Serves: 4–6 people Add the onion and garlic and cook for 3 minutes. Add the passata, salt, sugar Preparation time: 20 minutes and black pepper to taste. Cook for 10 minutes or until sauce has thickened. Cooking time: 25–30 minutes Level of difficulty: Medium To make the filling, heat the olive oil in a large frypan. Add the onion and garlic and cook for 3 minutes. Add the spinach and cook for 2 minutes to remove excess moisture. Remove from heat and spoon on to a large plate to cool. INGREDIENTS In a large bowl, combine the basil, ricotta, eggs, parmesan, nutmeg, salt and SAUCE pepper. Add the cooled spinach mixture and stir to combine. 2 tbsp olive oil Preheat oven on CircoTherm® to 180°C with a medium level of steam. 1 small onion, finely chopped Using a large plain nozzle piping bag or spoon, fill the cannelloni shells. Pour 1/3 1 clove garlic, finely chopped of the tomato sauce into a large greased baking dish then lay the filled cannelloni 700g tomato passata on top. Pour remaining tomato sauce over the cannelloni. Top with mozzarella 1 tsp salt cheese and bake for 25–30 minutes or until golden. 1 tsp sugar Black pepper NOTE FILLING If VarioSteam is not available, add 2 tablespoons of water sprinkled on top of the 2 tbsp olive oil cannelloni to keep it moist during cooking. 1 small onion, finely chopped 1 clove garlic, finely chopped 250g frozen spinach, thawed and gently squeezed 2 tbsp chopped fresh basil 450g smooth ricotta 2 eggs, lightly beaten 70g grated parmesan ½ tsp grated nutmeg 1 tsp salt Black pepper 250g dry cannelloni shells (approx. 18 shells) 200g grated mozzarella cheese THE NEFF AUSTRALIA COOKBOOK MAINS