Ingredients:

200g Mushrooms

20g Butter

300g Ricotta

1 large Onion  

100g Kale

150g Spinach

50g Pine Nuts

70g Cheddar

14 Cannelloni pasta tubes

1 tsp Salt    

1 tbsp Olive Oil 

1 tin of Chopped Tomatoes  

150ml Water

1 Garlic Clove

½ tsp Sugar

1 tsp Mixed Herbs

½ tsp Salt

¼ tsp Chilli

Pinch of Smoked Paprika

Method:

1. Chop mushrooms and fry them in a pan over medium heat without butter first to get rid of excess water. When water evaporates add chopped onions and butter. Fry until onions get soft – about 7-10 min constantly stirring.

2. Add ricotta and mix well.

3. Add kale and spinach and a splash of water to create a little bit of steam to cook the greens. Keep stirring until kale and spinach reduces twice in size.

4. Add toasted pine nuts, salt and black pepper and mix well. Set aside to cool down.

5. In a meantime prepare the sauce. In a medium size pan fry chopped garlic with a splash of olive oil for few minutes.  Add tined tomatoes and 150ml of water and bring to the boil.

6. Add seasoning, mix well and boil for another 5 min. Set aside. Preheat the oven to 180C.

7. Now it gets a little tricky – to stuff the cannelloni tubes with filling.  I’m not fussy to use my hands when I work with food but if it is not something you can do try the piping bag with a bigger hole.

8. Fill in all the tubes and place them in a glass or ceramic baking tray/roasting dish with quite high sideboards. Pour the sauce and sprinkle cheese on top.

9. Cook for 25-30 min in the oven. Serve hot.