Spinach Ricotta Cannelloni

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Ingredients

2 tbsp olive oil
1 onion (, finely chopped)
4 garlic clove (, minced)
1 bay leaf (, fresh (sub dried))
1/2 tsp each dried thyme and oregano
1/3 cup tomato paste
800 g / 28 oz canned crushed tomato
4 cups vegetable or chicken stock/broth (, low sodium)
1/3 cup Chardonnay or other dry white wine ((sub more stock))
3/4 tsp salt
1 1/2 tsp sugar
1/3 tsp black pepper
2/3 cup basil leaves (, roughly torn (recommended but not critical))
250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
500 g / 1 lb ricotta (, full fat please (Note 2))
1/3 cup parmesan (, finely shredded)
1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss))
1 egg
1 large garlic clove (, minced)
Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional))
3/4 tsp cooking / kosher salt
1/2 tsp black pepper
18 - 22 dried cannelloni tubes (250g pack) (or 14 manicotti tubes (8.8 oz) (Note 3))
1/3 cup parmesan (, finely shredded)
1 1/4 cups shredded Mozzarella
More basil and parmesan (, for garnish (optional))

407 g per serving

As published by RecipeTin Eats.

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