Spinach and ricotta cannelloni recipe and left over frittata

After a week of stunning, crisp Autumn days it has turned cold and wet. In fact the rain is pouring down. We are sitting inside with the fire on. It is time for comfort food.

Cannelloni is one of my favourite treats. It is very easy to make, best for a weekend day though when you can put it in the oven hours before you intend to eat it, to ensure it cooks right through.

You will need:

1 packet cannelloni tubes

2 cans tomato puree

1 packet silken firm tofu

1 small tub ricotta

parmesan cheese, grated

spinach or silverbeet, sliced

Instructions:

Steam the spinach until tender.

Drain spinach, then mix with the tofu and ricotta in a large bowl.

Spoon into cannelloni tubes.

Pour half a can of tomato into the bottom of a lasagne baking dish.

Arrange the filled tubes into the dish.

Pour the rest of the tomatoes over the top, being sure to cover everything well.

Sprinkle the parmesan over the top.

Cover with a lid or sheet of alfoil/tinfoil. 

Bake in a hot oven until the pasta is soft.

Notes: the tofu can be admitted if preferred: double the amount of ricotta. I recommend the tofu however as it adds protein and also changes the texture of the cooked filling - I think for the better. Don't tell anyone there is tofu in this recipe and they will never know!

There are only two of us and a whole packet of tubes makes about 6 serves so I freeze left over individual serves: perfect for lunch, or dinner when you get home late from work. It reheats really well: you won't know the difference from when you ate it straight from the oven.

The bonus here is a frittata recipe. I often find after I fill all the tubes that I have left over filling. 

Mix a couple of eggs, add some feta cubes, sun-dried tomatoes and basil into the left over cannelloni filling. Pour into lightly oiled ramekins and bake. Great with salad or for breakfast.