Spinach & Ricotta Canneloni

(serves 2-3)

2 shallots or 1 small onion, finely chopped
1 tbsp tomato puree
1/2 tsp paprika
400g can chopped tomatoes
1/4 pint red wine or vegetable stock
1/4 tsp oregano
250g frozen spinach, thawed
1 garlic clove, crushed
250g ricotta cheese
1/4 tsp ground nutmeg
9 sheets lasagne verdi (or canneloni tubes)
grated parmesan cheese

Fry half the shallots in oil for 5 minutes, in a saucepan. Add tomato puree and paprika and cook for 2 minutes. Add chopped tomatoes, wine/stock, oregano and seasoning. Simmer for 20 minutes.

If using lasagne sheets, cook 2 or 3 sheets at a time by submerging in an inch of simmering water in a large frying pan, for 3 minutes or until floppy. Lay out once cooked, and cover with a damp cloth to prevent drying.

Meanwhile, fry the garlic with the remaining shallots in a saucepan. Cook for 5 minutes, then add spinach and cook for another 2 minutes. Leave to cool for 1 minute, then add the ricotta, nutmeg and seasoning, and stir well.

Spoon a line of the mixture along a short edge of each lasagne sheet, and roll up around the filling, into tubes. Arrange the canneloni along the base of a lasagne dish and cover with the tomato sauce. Top with parmesan cheese and bake for 20-30 minutes at 200°C, gas mark 6.