Spinach, basil and ricotta cannelloni
<p>This cheesy, spinach, basil and ricotta cannelloni is easy to make, absolutely delicious and might just be the best dish to enjoy on a cold winter’s night.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4-6</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>400g squeezed dry defrosted spinach</li>
<li>350g ricotta</li>
<li>120g feta, crumbled</li>
<li>3 egg yolks</li>
<li>2 cloves garlic, crushed</li>
<li>1/2 cup basil leaves</li>
<li>2 x 400g tins crushed and sieved tomatoes</li>
<li>2 teaspoons caster sugar</li>
<li>1/2 teaspoon chilli flakes</li>
<li>1 clove garlic, crushed</li>
<li>1/3 cup vegetable stock</li>
<li>22 cannelloni tubes</li>
<li>1/2 cup grated mozzarella</li>
<li>120g buffalo mozzarella, torn into chunks</li>
<li>1/4 cup finely chopped parsley</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Squeeze spinach really well to remove excess water then put in a food processor with ricotta, feta, egg yolks, garlic and basil.</li>
<li>Season well with salt and pepper and whiz to combine.</li>
<li>Preheat oven to 180°C. Spoon filling into a piping bag or a plastic bag with one corner nipped off and pipe into cannelloni cases. Place either in layers or one single layer in baking dish.</li>
<li>Put tomatoes, sugar, chilli flakes, garlic and stock into a large jug.</li>
<li>Season well with salt and pepper and whisk to combine.</li>
<li>Pour over cannelloni tubes and top with grated and buffalo mozzarella.</li>
<li>Bake for 30 minutes, then rest for 5 minutes before serving, sprinkled in parsley.</li>
</ol>
<p>What’s your favourite winter comfort food?</p>
<p><em>Written by Sarah Tuck. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Sarah Tuck / Stuff.co.nz.</em></p>
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