Ingredients

• 12 lasagne sheets (See my recipe)
• 3 cloves of garlic
• 14oz - 400g washed and dried baby spinach
• 3 cups fresh basil leaves
• 18oz - 500g Ricotta cheese
• 2oz - 60g - Parmesan cheese
• 2 eggs
• Nutmeg (Grated)
• 1 lemon (Zest only)
• 3oz -100g Mozzarella cheese
• 2 tbsp olive oil
• Salt and pepper

• For the tomato sauce

• 12oz - 350g - passata or tomato purée
• 1clove of garlic
• 1 tbs dried oregano
• 2 tbsp olive oil
• Salt and pepper

• For the pasta (See my recipe)

• 200g whole-wheat flour
• 2 whole eggs

How to make whole-wheat egg pasta

Steps

• Step 1

  Pre heat your oven to 400°F – 200°C. Boil a large pot of water. Add salt, once boiling. Place your pasta in boiling water and blanch for one minute. Once cooked, drain and place in a bowl of cold water to stop cooking process. Place on clean kitchen towels.

• Step 2

  Place a frying pan on moderate heat and add 2 tbsp olive oil. Using a garlic press or other, crush the garlic into the oil. Add the spinach (If your pan is too small, you can add half first, let it wilt down and then add the rest). Once nice and wilted, transfer the spinach to a chopping board and chop it quite finely. (Note: to avoid extra water, place spinach into a sieve and push out any liquid) Place spinach in a mixing bowl with fresh chopped basil leaves. Add drained ricotta cheese, two eggs, grated nutmeg, and grated lemon zest. Season with salt and pepper.

• Step 3

  For the tomato sauce, in a mixing bowl add the passata or tomato purée, oregano, minced garlic, salt and pepper, 2 tbsp olive oil.  Mix well until oil is combined.

• Step 4

  Line the bottom of a baking dish using half the tomato sauce. Pick up a pasta sheet and fill it by adding a heaped spoon of mixture to one side, then firmly roll into a tube, finishing with the seam on the bottom. Repeat until all 12 are done.

• Step 5

  Place all the filled cannelloni tubes into the baking dish allowing a small space between each one. Add the remainder of the tomato sauce over the top and spread evenly to cover using the back of a spoon. Grate the mozzarella cheese and sprinkle enough to cover most of the cannelloni. Sprinkle with grated Parmesan cheese. Cover with foil and bake at 400°F – 200°C for 20 minutes.

• Step 6

  After 20 minutes, remove the foil. Once lightly brown, remove from oven, leave to rest 10-15 minutes before serving.