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