2 x 400 g canned cherry tomatoes
250 g packet frozen spinach, defrosted, squeezed
500 g fresh ricotta cheese
2 large eggs
Salt and pepper, to season
15 dried oven-ready cannelloni tubes
crumbled feta cheese, to serve
fresh basil leaves, to serve
toasted pine nuts, to serve
- Pour one can of cherry tomatoes into the base of a large greased baking dish. Defrost spinach and mix with ricotta cheese and eggs. Season to taste with pepper. Transfer to a piping bag fitted with a 1.5cm nozzle. Pipe mixture into cannelloni shells, arranging them over the tomatoes.
- Pour over the remaining can of tomatoes. Cover with foil. Bake at 180°C (160°C fan forced) for 35-40 min. Serve, sprinkled with crumbled feta, fresh basil leaves and toasted pine nuts.