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Cannelloni with Spinach & Cottage Cheese

This quick and easy version of the classic baked pasta dish can be made with dried pasta tubes.  This recipe is perfect for vegetarians who will love the spinach and cheese filling and tomato sauce.

You will need:

Lamb Brand Almonds 100g, chopped

Lamb Brand Breadcrumbs 25g

Lamb Brand Nutmeg 2 tsp, grated

Lamb Brand Brown Sugar 2 tsp

Lamb Brand Basil ½ tsp

Lamb Brand Marjoram ½ tsp

Lamb Brand Table Salt

Lamb Brand Black Pepper

Giglio Cannelloni 250g

Spinach 450g, chopped

Chopped Tomatoes Cans 2 x 400g

Cottage Cheese 200g

Reduced Fat Mozzarella 50g, cut in cubes

Mature Cheddar Cheese 25g, grated

Garlic Cloves 2, crushed

Parsley leaf to garnish

All you have to do is:

1. To make the sauce, put the garlic, chopped tomatoes, sugar and dried herbs into a non-stick pan, bring to the boil and cook uncovered over a medium heat, stirring occasionally, for 30 minutes, or until fairly thick.

2. Meanwhile, make the filling. Put spinach into a separate pan, cover and cook slowly until wilted well. Break up with a fork, and then increase the heat to cook off any water.

3. Season with salt, pepper and nutmeg.

4. Turn the spinach into a bowl, cool slightly, then add the crushed almonds and cottage cheese. Stir to mix well.

5. Spoon the spinach mixture into a piping bag filled with a plain nozzle.

6. Pipe the filling into each tube of uncooked cannelloni. It is easiest to hold them upright with one end flat on a chopping board, while piping from the other end.

7. Preheat the oven to 180 °C. Spoon half the tomato sauce into the bottom of an ovenproof dish. Lay two rows of filled cannelloni on top of the sauce.

8. Sprinkle over the diced mozzarella and cover with the remaining tomato sauce.

9. Combine the cheddar cheese and breadcrumbs and sprinkle over the top. Bake in the oven for 30-40 minutes.

10. Garnish with flat leaf parsley springs and serve immediately.