Delicious UK – (10)October 2019

THE BU DGET R ECI PE

JUST£1.49

PER SERVING

Spinachandricottacannelloni

SERVES6.HANDS-ONTIME20 MIN, OVEN TIME 35-40 MIN,

SIMMERING TIME 20 MIN

MAKE

AHEAD

Assemble1-2daysahead,coverandkeep

inthefridge.Bakefromchilled until piping

hot throughout to serve.

• 500gfrozenchopped spinach


• 1 tbspoliveoil


• 2 garliccloves,crushed


• 2 x 400gtinschoppedtomatoes


• 1 tspdriedoregano(or use fresh
  ifyouhavesome)


• Gratedzestandjuice½lemon


• 1 largefree-rangeegg


• 25gparmesanorvegetarian
  alternative,grated


• 250gricotta


• 150gcannellonipastatubes


• 400gfirmcookingmozzarella,
  sliced (we used Galbani)

YOU’LLALSONEED...

• Largepipingbagwitha wide
  nozzle; medium baking dish

1 Heattheovento180°C/160°Cfan/

gas4.Defrostthespinachaccordingto

thepackinstructions,thenputina sieve

orcolanderandsqueezeoutanyexcess

waterusingthebackofa spoon.

2 Heattheoliveoilina fryingpan.Addthe

garlic,cookfora minuteorsountilfragrant,

thenaddthetomatoes,halftheoreganoand

thelemonzest;simmergentlyfor 20 minutesuntil

thickened.Addthelemonjuiceandseasontotaste.

3 Beattheeggina mediumbowl,addtheparmesan

orvegetarianalternative,thenstirinthericotta

andspinachandseason.Transferthemixtureto

thepipingbagandusetofillthecannelloni tubes.

Laythefilledtubesinthebakingdish.

4 Pourthetomatosauceoverthecannelloni.

Scatterthemozzarellaoverthetomatosauce,then

bakefor35-40minutesuntilthepastaistender

andthetopisgoldenandbubbling.Scatter

overtheremainingoreganotoserve.

PERSERVING415kcals,23.3gfat(13.5g

saturated),25.8gprotein,24gcarbs

(6.2g sugars), 1g salt, 3.2g fibre

A comforting, moreish meal for six that won’t break the bank

RECIPE: OLIVIA SPURRELL. PHOTOGRAPH: ALICIA TAYLOR. STYLING: KIRSTEN JENKINS

make it every day.

deliciousmagazine.co.uk 99