Spinach and Ricotta Cannelloni

Prep the Filling

1. Heat a splash of water in a large pan over medium heat. Add the spinach and cook for 2 to 3 minutes until completely wilted. Drain in a colander and press with the back of a spoon to squeeze out as much excess liquid as possible. Roughly chop the drained spinach.
2. In a medium bowl, combine the chopped spinach, ricotta, half of the grated vegetarian hard cheese, and a pinch of ground nutmeg. Season with salt and black pepper to taste. Spoon the mixture into a piping bag (or a large ziplock bag with a corner snipped off) to make stuffing the tubes clean and fast.

Assemble the Pasta

3. Preheat your oven to 200°C (180°C fan).
4. In a bowl, mix the tomato passata with the minced garlic, dried oregano, olive oil, and a pinch of salt and pepper. Spread a thin layer of this sauce over the bottom of an ovenproof baking dish.
5. Carefully pipe the spinach and ricotta mixture into each of the dry cannelloni tubes. Place the filled tubes side-by-side in a single layer in the baking dish.
6. Pour the remaining tomato sauce evenly over the tubes, making sure they are completely covered (uncooked pasta needs to be fully submerged to soften while baking).

Bake and Serve

7. Sprinkle the shredded mozzarella and the remaining grated hard cheese over the top.
8. Bake for 20 to 25 minutes until the pasta is tender when poked with a knife, and the cheese on top is melted and blistered. Let it stand for 5 minutes before serving.