Ok we’re talking comfort food here – and loads of it. This recipe will feed about 12 people, so perhaps make an extra tray for the freezer if you’re not feeding so many at once? Or make two and have leftovers throughout the week… either way, this cannelloni really holds up.
Spinach and Ricotta Cannelloni
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In a saucepan, simmer the passata with clove or two of garlic, and a pinch of salt and sugar, if not making the tomato sugo suggested above.
In two large baking dishes, ladle a little of the sauce and spread to cover the bottom.
In a large bowl, mix the ricotta, shredded spinach, sliced green onions and a cup and a half of the cheddar cheese.
Add a couple of spoonfuls of the mix on each of the lasagne sheets and roll up, placing them seam-side down on the tomato passata in the baking dishes.
Continue with all of the mix into the lasagne sheets, tucking them neatly into your baking dishes.
Cover with the tomato passata/sugo evenly, then divide the rest of the cheese over the top.
Bake in a hot oven (200C or so) for 20-30 minutes until cooked through and bubbling. cover loosely with foil if they are browning too much and turn the heat down.