This dish contains the following allergens: Milk/Dairy, Wheat
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400g
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
500g
ricotta
40g
finely grated Parmesan or vegetarian equivalent
15g
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
250g
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
14oz
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
17oz
ricotta
1oz
finely grated Parmesan or vegetarian equivalent
0oz
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
8oz
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
Utensils
Step 1
Place spinach in cooking pot. Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM and set time to 1 minute. Select START/STOP to begin cooking (the unit will steam for approx. 4 minutes, before countdown time begins).
Step 2
When cooking is finished, open the lid and remove spinach from cooking pot and place in a colander or sieve. Allow to cool, then press or squeeze to extract as much liquid from the spinach as possible. Then roughly chop and set aside.
Step 3
Wipe out the pot and dry. Flip the SmartSwitch to AIR FRY/HOB. Select SEAR/SAUTÉ and set to 4. Add oil to cooking pot. Allow oil to preheat for 2 minutes. Add onion, garlic, a pinch of salt and cook, stirring regularly, until soft for about 4 minutes. Stir in chopped tomatoes and cook for 5 minutes stirring regularly. Select START/STOP to stop cooking.
Step 4
In a large bowl, stir together the ricotta, Parmesan, basil, nutmeg, salt, pepper and spinach. Spoon mixture into a large piping bag and pipe into the cannelloni tubes.
Step 5
Place filled cannelloni tubes in cooking pot, arranging them in a layer on top of the tomato sauce, ensure they are coated in sauce. Scatter the mozzarella on top.
Step 6
Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM AIR FRY, set temperature to 200˚C and set time to 12 minutes. Select START/STOP to begin cooking (the unit will STEAM for approximately 6 minutes, before countdown time begins).
Step 7
When cooking is complete, leave to stand with the lid closed for 5 minutes. Open lid, carefully remove the pot and serve cannelloni hot.
Place spinach in cooking pot. Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM and set time to 1 minute. Select START/STOP to begin cooking (the unit will steam for approx. 4 minutes, before countdown time begins).
400g
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
500g
ricotta
40g
finely grated Parmesan or vegetarian equivalent
15g
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
250g
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
14oz
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
17oz
ricotta
1oz
finely grated Parmesan or vegetarian equivalent
0oz
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
8oz
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
Step 2 of 7
When cooking is finished, open the lid and remove spinach from cooking pot and place in a colander or sieve. Allow to cool, then press or squeeze to extract as much liquid from the spinach as possible. Then roughly chop and set aside.
400g
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
500g
ricotta
40g
finely grated Parmesan or vegetarian equivalent
15g
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
250g
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
14oz
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
17oz
ricotta
1oz
finely grated Parmesan or vegetarian equivalent
0oz
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
8oz
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
Step 3 of 7
Wipe out the pot and dry. Flip the SmartSwitch to AIR FRY/HOB. Select SEAR/SAUTÉ and set to 4. Add oil to cooking pot. Allow oil to preheat for 2 minutes. Add onion, garlic, a pinch of salt and cook, stirring regularly, until soft for about 4 minutes. Stir in chopped tomatoes and cook for 5 minutes stirring regularly. Select START/STOP to stop cooking.
400g
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
500g
ricotta
40g
finely grated Parmesan or vegetarian equivalent
15g
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
250g
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
14oz
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
17oz
ricotta
1oz
finely grated Parmesan or vegetarian equivalent
0oz
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
8oz
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
Step 4 of 7
In a large bowl, stir together the ricotta, Parmesan, basil, nutmeg, salt, pepper and spinach. Spoon mixture into a large piping bag and pipe into the cannelloni tubes.
400g
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
500g
ricotta
40g
finely grated Parmesan or vegetarian equivalent
15g
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
250g
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
14oz
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
17oz
ricotta
1oz
finely grated Parmesan or vegetarian equivalent
0oz
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
8oz
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
Step 5 of 7
Place filled cannelloni tubes in cooking pot, arranging them in a layer on top of the tomato sauce, ensure they are coated in sauce. Scatter the mozzarella on top.
400g
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
500g
ricotta
40g
finely grated Parmesan or vegetarian equivalent
15g
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
250g
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
14oz
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
17oz
ricotta
1oz
finely grated Parmesan or vegetarian equivalent
0oz
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
8oz
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
Step 6 of 7
Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM AIR FRY, set temperature to 200˚C and set time to 12 minutes. Select START/STOP to begin cooking (the unit will STEAM for approximately 6 minutes, before countdown time begins).
400g
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
500g
ricotta
40g
finely grated Parmesan or vegetarian equivalent
15g
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
250g
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
14oz
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
17oz
ricotta
1oz
finely grated Parmesan or vegetarian equivalent
0oz
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
8oz
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
Step 7 of 7
When cooking is complete, leave to stand with the lid closed for 5 minutes. Open lid, carefully remove the pot and serve cannelloni hot.
400g
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
500g
ricotta
40g
finely grated Parmesan or vegetarian equivalent
15g
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
250g
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
NADA
14oz
baby spinach
2
tablespoons olive oil
1
onion, peeled, finely chopped
2
garlic cloves, peeled, crushed
NADA
Salt and ground black pepper, as desired
2 cans
(400g each) chopped tomatoes
17oz
ricotta
1oz
finely grated Parmesan or vegetarian equivalent
0oz
basil leaves, chopped
1/4
teaspoon freshly grated nutmeg
8oz
dried cannelloni tubes
2
balls mozzarella (125g each), drained, roughly torn
