GF Pantry takes all care to package products to ensure they arrive unbroken, however this product is fragile and may be damaged during shipping. Please consider your purchase carefully as GF Pantry makes no guarantee that cannelloni will arrive unbroken and will not issue refunds for broken cannelloni.

Serves: 2-3

Ingredients:

• 125g Casalare Cannelloni
  
• 1/2 cup grated Parmesan Cheese
• Mozzarella Cheese

Tomato Sauce:

• 1 tbsp extra virgin Olive Oil
  
• 2 cloves Garlic, minced
• 1/2 Onion, finely diced
• 1 tbsp Caster Sugar
• 800g Tomatoes, diced
• 5-6 fresh Basil leaves
• 1 tsp Salt
• Pepper to taste

• 1 tbsp extra virgin Olive Oil
• 300g Spinach, washed and cut into 2-3cm
• 250g Ricotta Cheese
• 2 tbsp grated Parmesan Cheese
• 1 pinch Nutmeg powder
• Salt and Pepper

1. Preheat oven to 180-190°C. In a pan, drizzle olive oil and cook spinach (do not overcook, stem should be a little crunchy). Salt and pepper to taste. Transfer it into a bowl and set aside.
   
2. Tomato sauce - in the same pan, heat oil, add onion and garlic, saute until onion is translucent, add diced tomato, caster sugar, stir and simmer for about 15-20 minutes until sauce thickens. Add basil leaves, salt and pepper to taste.
3. In a baking dish, spread a thin layer of the tomato sauce.
4. Filling - add to the spinach bowl, ricotta, Parmesan, nutmeg and mix through. Salt and pepper to taste. Spoon the filling into a piping bag (or plastic bag), cut the tip and squeeze the filling into the cannelloni tubes. Lay the cannelloni tubes side by side on top.
5. Pour the remaining sauce over the tubes evenly, sprinkle with Parmesan and Mozzarella. Make sure tubes are covered in sauce to cook through.
6. Bake in the oven for roughly 25-30 minutes until the surface is golden brown and the cannelloni tubes are cooked through. Serve and enjoy!

Cooking Tip: If the top browns and the rubes aren't cooked through, cover with tin foil and continue baking.

Servings per package: 3

Serving Size: 41.7g