A fresh take on cannelloni, with a fresh tomato sauce and courgette in place of pasta, it's a light and delicious dinner to share with friends alfresco. Great for those looking for alternatives for wheat too.
Benefits: Colourful veg provide us with fibre and phytonutrients to support digestion and overall health.
Recipe (serves 4):
250g ricotta cheese
6 large tomatoes
1 clove garlic, crushed
handful of basil
150g grated cheese for topping (cheddar/mozzarella/parmesan)
Preheat oven to 200 deg C/ 390 deg F.
Remove the skins of the tomatoes by piercing the skin here and there with a knife, and blanching in a small pan of boiling water until the water comes back to boil, remove from water with a slotted spoon and run under cold water. (You can skip this bit and just blend the sauce at the end of cooking instead if you choose).
Roughly chop the tomatoes and add to a saucepan with a little oil and 1 clove of crushed garlic, allow to simmer without a lid for 20 minutes, before adding salt and pepper.
Peel the courgettes into lengths and any leftover courgette cores can be chopped into fine cubes and added to the tomato sauce.
Pour a kettle of boiling water over the spinach and submerge until wilted, then strain and squeeze out the liquid.
In a bowl mix the spinach and ricotta and season with salt and pepper.
Overlap 4 strips of courgette on a board, place a heaped desert spoon of the spinach ricotta mix, and roll into tube. Repeat until all the courgettes have been rolled.
In an ovenproof dish approx 23cm x 20 cm cover base with tomato sauce, nestle the cannelloni in snuggly and drizzle with olive oil. Top with grated cheese and cook in the oven for 30 minutes, or until bubbling and lightly browned.