Clean. Unbelievably tasty. Packed full of goodness. This should become a household classic.
If you don’t have a piping bag, just whack the filling in any bag with a corner, squidge it to one end, cut a tiny hole out of the corner and squeeze it out of that.
COOKING TIME (INCLUDES PREPARATION TIME): 2 HOURS
- 250g Cannelloni Tubs - £0.59
- Garlic - £0.30
- 100g Italian Style Hard Cheese - £2.00
- 2 Balls of Mozzarella - £1.50
- 400g Spinach - £1.16
- Bunch of Basil - £0.70
- 250g Ricotta - £1.20
- 2 Tins of Chopped Tomatoes - £0.62
- 1 Lemon - £0.30
- Balsamic Vinegar - £1.00
- Total Cost - £9.37 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Preheat oven to 180°C/356°F.
- Start with tomato sauce. Chop 3 cloves of garlic. Fry in a pan with a glug of olive oil until soft. Then pour in two tins of tomatoes. Add a splash of water to the tins to get all the leftover tomato off the sides, and pour that in. Pour in 2-3 tablespoons of balsamic vinegar, and then simmer that until it resembles a thick sauce. Add a handful of chopped basil, season with salt and pepper, and then remove from heat and set aside.
- Filling time. Wilt all your spinach. Squeeze it so you get rid of any excess water, and then chop it up. Put in a bowl, and add your ricotta, half your Italian style hard cheese (grated), the zest of a lemon, some salt, pepper and olive oil. Mix everything together.
- Stuffing time. Spoon the filling into any bag with a corner. Cut a little hole in the corner, and then squeeze the filling into the cannelloni tubes. Line the tubes up in a baking dish.
- Cover the stuffed tubes with tomato sauce. Top everything with slices of mozzarella. Grate the rest of the Italian style hard cheese over the top.
- Place in an oven for 30 minutes or until the cheese is golden.
- Bish bosh bash. Done.