Gold Coast Delish

INGREDIENTS

175g frozen spinach

1 tsp minced garlic

500g ricotta

1 egg, lightly beaten

¾ cup grated parmesan cheese, plus extra to serve

1 onion, chopped

700g jar tomato passata

16 cannelloni shells

200g grated mozzarella or cheese blend for extra flavour

Chopped flat-leaf parsley to serve

METHOD

1. Preheat oven to 180°C.

2. Microwave spinach for 1 minute, drain to remove excess water, and allow to cool.

3. Add the garlic to the wilted spinach.

4. In the bowl combine the spinach and garlic mixture with the ricotta, egg and ½ cup parmesan. Season with salt and pepper.

5. Heat remaining 2 tbs oil in a saucepan over medium heat. Add the onion and cook for 2-3 minutes, then add the passata and cook for 10 minutes until reduced.

6. Pipe or spoon the ricotta mixture into the cannelloni shells. Spread a few tablespoons of the tomato sauce in a baking dish, then lay the shells into the dish and top with remaining tomato sauce.

7. Gentle pour over 2 tbsp water then top with ¼ cup parmesan and the mozzarella. Cover with foil and bake for 25 minutes. Remove foil. Increase heat to 200°C. Bake uncovered, for a further 10-15 minutes or until golden.

8. Serve topped with extra parmesan.