Some days all the family need is comfort food. Something warm, soothing and filled with cheese! The most common cannelloni filling is usually spinach and ricotta, but this recipe adds a little something extra with the tangy bite of goat’s cheese. It may seem a little effort to pipe the filling into each pasta tube, but get the kids involved to make it more fun and ease the workload. They’ll love getting their hands messy! Take it straight from the oven to the table and serve with a big green salad and some fresh crusty bread to mop up all the tomato cheesy juices.
- For the tomato sauce
- 1tbsp olive oil
- 2 garlic cloves, crushed
- 1 can of chopped tomatoes
- 1tsp dried oregano
- Handful of fresh basil leaves, torn
- For the filling
- 100g spinach, washed
- 150g soft goat's cheese
- 150g ricotta
- 100g Parmesan, finely grated
- Pinch of grated nutmeg
- 200g dried cannelloni tubes
- 1 ball mozzarella, sliced
Pre heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Begin with making the tomato sauce. Heat the oil in a frying pan and cook the garlic for a minute, stirring continuously, making sure it does not burn. Add the tin of chopped tomatoes, the dried oregano and simmer for 10mins on a low heat. Add the torn basil leaves and set aside.
Meanwhile, wilt the spinach briefly by running hot water over it in a colander. Squeeze out any leftover water and place in bowl. Add goat’s cheese, ricotta and 50g of the parmesan and nutmeg and stir to combine thoroughly. Empty mixture into a piping bag.
Take the cannelloni and pipe the filling into each tube, placing them tightly alongside each other in an oven proof dish when done.
Pour the tomato sauce over the tubes, finishing by sprinkling the remaining parmesan and the mozzarella slices on top. Bake for 35-40mins. Check after 25mins.
For a hotter dip, add the seeds from the chilli. Best eaten with warm crisp tortilla chips, straight from the oven.