Filled Pasta Tube Bake
1 hr 20 min.
- 9 ozs gluten-free cannelloni tubes
- For the tomato sauce
- 6 cups tomatoes
- ¼ cup olive oil (plus extra for brushing)
- 2 shallots (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- For the filling
- 10 cups Spinach
- 1 cup Ricotta cheese (heaped)
- grated Nutmeg
- For the topping
- ¾ cup grated Parmesan
How healthy are the main ingredients?tomatoRicotta cheeseSpinachParmesanolive oilgarlic clove
Heat the oven to 200°C (180°C fan) 400°F, gas 6. Grease a baking dish.
For the tomato sauce: drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, discard the seeds and chop roughly.
Heat the oil and gently cook the shallots and garlic for a few minutes, then add the tomatoes and cook over a medium heat for about 15 minutes until thickened.. Put into the baking dish.
For the filling: put the spinach in a colander and pour over boiling water, until the spinach has wilted. Squeeze out as much water as possible from the spinach, then chop finely.
Mix the spinach with the ricotta and season with salt, pepper and nutmeg.
Spoon the mixture into the cannelloni tubes and place them side by side in the baking dish. Brush with a little oil and sprinkle with parmesan.
Bake for about 30 minutes until bubbling.