Is a crunchy mama!
1 HEa, 1 HEb and 2 syns per serving on a Green day
Takes AGES to cook but is worth it, freezes really well!
1 1/2 packets cannelloni
2 tbsp olive oil (12 syns)
2 cloves garlic
1 large carrot
2 celery stalks
3 cans plum tomatoes
1 tbsp tomato puree (negligible syns per portion)
1 tsp sugar (negligible syns per portion)
1 chicken stock cube
Salt & pepper
Spinach ricotta filling
1 butternut squash
1kg frozen whole leaf spinach
500g ricotta cheese (2 tubs - HEB)
170g parmesan cheese, grated (HEA)
Fresh grated nutmeg
Salt & pepper
For the tomato sauce, finely chop all the ingredients. Soften in the olive oil (about 5 mins)
Add the tomatoes, tomato paste, salt & pepper, sugar and stock cube. Simmer on low for 1 hour. Then blend with a hand held blender until smooth, add a some water if it’s too thick - shouldn't be too thin though. Return to heat and simmer for another hour.
While the tomato sauce is cooking, peel and chop the butternut squash, roast at 200C for 40 minutes until soft and slightly golden around the edges.
To make the filling, defrost the spinach and squeeze through a sieve to extract most of the water. Transfer to a bowl. Add ricotta, salt & pepper, a good grating of fresh nutmeg and half the parmesan. Mix well, then fold in the roasted butternut squash mashing a few along the way
When the tomato sauce is cooked, start assembling the cannelloni. Spread a few spoons of tomato sauce on the bottom of a baking dish. Using a knife, stuff each cannelloni and arrange in the dish, generously spooning more tomato sauce between each layer. Finish with tomato sauce and sprinkle the rest of the parmesan on top. Bake at 180C for 50-60 mins. Serve with a side of salad or on its own! Delicious!