2 cloves garlic
¼ cup grated Parmesan cheese
½ cup bread crumbs
salt & pepper
1 cup water
1 packet of dried cannelloni
¾ cup grated cheese (I used mozzarella)
To make the cannelloni filling;
Finely chop the onion and garlic. Heat a little oil in a pan and add the onion. Cook for a couple of minutes over a low heat before adding the garlic. Continue to cook until the onion is soft and translucent, but not browned. Add the washed and chopped spinach (you can also use baby spinach). Toss and allow the spinach to wilt over the heat, it should only take 1-2 minutes.
In a bowl mix the ricotta, egg, crumbled feta, Parmesan, breadcrumbs and finally your cooked onion and spinach mix. Season well with salt and pepper and mix.
Fill a large piping bag (without a nozzle) with the ricotta mix and use this to fill the cannelloni tubes. Place the stuffed tubes in two layers in an oven proof dish. You will have a little ricotta mix left over, mix this with a cup of water and pour this over the stuffed cannelloni tubes. Bake at 180C for 40 minutes. Top with grated cheese before returning to the oven for another 10 minutes and the cheese is melted and golden.
While the cannelloni is cooking make the sauce.
Capsicum and Tomato Ragu
1 red capsicum
1 yellow capsicum
1 chip of cherry tomatoes
2 Tblspn Balsamic vinegar
½ cup water
2 Tblspn tomato paste
1 tspn brown sugar
Heat a little oil in a pan before adding the thinly sliced onion. Cook over a low heat for 2 minutes before adding julienned capsicum. After around five minutes add the halved cherry tomatoes and the balsamic vinegar. Simmer for 10-15 minutes or until the cherry tomatoes start to break down. Add the remaining ingredients and simmer for a further 10 minutes. Check for seasoning before serving over the baked cannelloni.