Ingredients
For the sauce
Olive Oil
1 x tomato passata
4 cloves garlic
Tomato purée
Oregano
Honey
Basil
Salt
Crushed black pepper
For the filling
Spinach
250g Ricotta cheese
60g Marscarpone
Grated cheese
Half clove nutmeg grated
For the topping
190g Mascarpone
Grated cheese
Crème fraîche
1 egg beaten
Method
Sweat the garlic in a large frying pan, then add the passata, tomato purée, honey, oregano, basil, salt and pepper. Simmer down until thickened.
Cook spinach. Either microwave for 2½ minutes or steam. Once cooked, set aside to cool. Once cooled, squeeze the water out and chop. In a large mixing bowl, mix together the ricotta cheese, marscarpone, cheese and nutmeg and add the spinach. Beat to a smooth mixture.
Spoon or pipe the mixture into the cannelloni tubes.
Pour the thickened tomato sauce into a baking dish and lay out the cannelloni. Push them down so that the sauce oozes up between them.
In the mixing bowl, beat together the egg, marsarpone, cheese and crème fraîche. Pour this mixture over the top of the cannelloni.
Add slices of mozzarella to the top and garnish with a little basil.
Place in oven 180°/160° for 30 minutes or so.