Philadelphia cheese cannelloni

Put the spinach in a large colander, then pour over a kettle of hot water to wilt it you may need to do this twice. Pour over cold water to cool it down. Squeeze the spinach, then place it in a clean tea towel and wring out the water really well. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped.

Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan. The cannelloni can now be frozen for up to 1 month — defrost completely before cooking. Bake for mins until golden and bubbling, then remove and leave to stand for 5 mins.

Serve from the dish. Simmer wilted spinach and double cream together until piping hot, then season with salt, pepper and grated nutmeg. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Easy dinners Easy cocktails See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Pad Thai. Pastrami Sandwich. Patatas Bravas. Peking Duck. Philly Cheesesteak. Pimento Cheese. Po' Boys. Pork Roll.

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