Crespoline

Photo: flickr user secretlondon123

Ingredients

8 dried pasta cannelloni tubes about 75g total weight

1 salt and freshly ground black pepper

tomato sauce

7 tablespoons oil

50 grams onion peeled and chopped

50 grams carrot peeled and chopped

50 grams celery peeled and chopped

1 clv garlic peeled and crushed

50 mls dry white wine

50 grams sundried tomatoes in oil drained and finely chopped

400 grams can chopped tomatoes

100 mls vegetable stock

225 grams spinach leaves

175 grams ricotta cheese pinch of freshly grated nutmeg

1 clv garlic peeled and crushed

parmesan sauce

40 grams butter

25 grams plain white flour

450 mls milk

50 grams parmesan cheese freshly grated

Preparation

To make the tomato sauce heat the oil in a saucepan on the simmering plate. Add the onion carrot celery and garlic and cook for 1 to 2 minutes.

Transfer to the simmering ovenand cook for 15 minutes or until beginning to soften.

Add the wine bring to the boil and let bubble to reduce by half on the boiling plate.

Add the sundried tomatoes tomatoes stock and seasoning.

Bring to the boil cover and cook in the simmering ovenfor 30 to 40 minutes or until pulpy.

Cook the spinach in a large saucepan on the simmering plate with just the water clinging to the leaves after washing for 3 to 4 minutes or until wilted.

Drain well allow to cool then chop roughly.

To prepare the filling mix the spinach with the ricotta nutmeg and garlic and season with salt and pepper to taste.

Fill the cannelloni tubes with the mixture.

To make the parmesan sauce melt the butter in a small saucepan on the simmering plate.

Stir in the flour and cook for 1 to 2 minutes stirring.

Remove from the heat and gradually whisk in the milk.

Slowly bring to the boil stirring.

Simmer gently for 1 to 2 minutes whisking again if necessary.

Stir in two thirds of the parmesan cheese and season with salt and pepper.

Pour the tomato sauce into an ovenproof dish and place the stuffed cannelloni on top in a single layer.

Pour the parmesan sauce over the top and sprinkle over the remaining cheese.

Leave to stand for 30 minutes.

Cook on the grid shelf on the floor of the roasting ovenfor 15 to 20 minutes.

Cook in the baking ovenwith the grid shelf on the third set of runners for 30 to 40 minutes or until piping hot and golden brown.

Most cannelloni does not need any precooking but do check the packet instructions first. If the cheese sauce gets too hot it may separate a little around the edges but this wont impair the flavour Cannelloni tubes are filled with a tasty spinach and ricotta stuffing then baked in a tomato sauce topped with a parmesan sauce.

Serves 4