Super Food Family Classics
By Jamie Oliver
1 hr 30 mins
Not Too Tricky
serves 6
About the recipe
A beautiful cannelloni recipe celebrating leafy seasonal greens – this is a family classic.
Recipe From
Ingredients
2 onions
6 cloves of garlic
olive oil
450g fresh seasonal greens, such as kale, chard, cavolo nero, nettles, rocket, borage
450g frozen chopped spinach
1 whole nutmeg, for grating
½ a lemon
250g dried cannelloni tubes
1 fresh red chilli
1 bunch of fresh basil (30g)
3 x 400g tins of plum tomatoes
30g Parmesan cheese
250g ricotta cheese
1 large free-range egg
200ml semi-skimmed milk
Method
- Peel and finely slice the onions and 4 cloves of garlic and place in a large non- stick pan on a medium heat with 1 tablespoon of oil.
- Cook and stir while you prep the fresh greens – wash the leaves, trimming away any tough stalks. Slice the leaves and stir into the pan with the frozen spinach and a good grating of nutmeg.
- Cook for 15 minutes, or until nice and dark, stirring regularly. Tip into a food processor, finely grate in the lemon zest, add a squeeze of juice, then blitz until finely chopped.
- Taste and season to perfection, then, once cool enough to handle, pop the greens into a big sandwich bag, snip off the corner and pipe into the cannelloni tubes.
- Preheat the oven to 180°C/350°F/gas 4.
- Return the pan to the heat (there’s no need to clean it) with 1 tablespoon of oil. Peel the remaining garlic, finely slice with the chilli and basil stalks, add to the pan and fry until lightly golden.
- Pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tins with water, swirl around and pour into the pan.
- Bring to the boil, then simmer for 10 minutes. Taste and season to perfection – you want the sauce quite wet, as the pasta will soak lots of it up.
- Pour into a baking dish (25cm x 30cm) and line up the filled cannelloni on top, pushing them into the sauce.
- Finely grate the Parmesan into the food processor (there’s no need to clean it). Add the ricotta, egg, milk, the basil leaves and a pinch of sea salt and black pepper, and blitz until smooth.
- Pour it over the cannelloni, making sure all the tubes are covered, then bake on the bottom shelf of the oven for 40 minutes, or until cooked through.
- Serve with hunks of seeded brown bread to up your carb intake, and a fresh side salad of your choice.
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