You’ll be on a roll come dinner time with this satisfying meal for eight in your freezer.
Credit by: KingOfChef
Preheat oven to 180°C. Spray a 3L (12-cup) capacity ovenproof dish with olive oil spray to lightly grease.
To make the ricotta and spinach filling: place the ricotta in a large bowl. Use a fork to mash until smooth. Add the spinach and nutmeg and stir until well combined. Season with salt and pepper. Use a teaspoon to spoon the mixture evenly among the cannelloni tubes. (Alternatively, spoon the ricotta mixture into a piping bag and pipe the mixture into the cannelloni tubes.)
Combine the passata, water, basil and garlic in a large bowl. Season with salt and pepper. Spoon 125ml (1/2 cup) of the passata mixture over the base of the prepared dish. Arrange the cannelloni tubes, in a single layer, over the passata mixture. Spoon over the remaining passata mixture.
Sprinkle the mozzarella over the passata mixture. Cover loosely with foil and bake in oven for 45 minutes or until the cannelloni is tender. Set aside for 10 minutes to cool slightly (to freeze, see note).
Divide the cannelloni among serving plates. Season with salt and pepper and serve with mixed salad leaves.
To freeze: Make the recipe up to the end of step 4. Set aside for 1 hour to cool completely. Cover the dish with plastic wrap and place in the fridge for 3-4 hours or until chilled. Wrap the dish in a double layer of plastic wrap. Place the dish in a freezer bag or wrap in foil. Label, date and freeze for up to three months. (Alternatively, divide the cannelloni into serving portions and freeze in airtight containers.)
To thaw and heat: Remove from freezer. Place the dish, covered, in the fridge overnight or until thawed. Preheat oven to 190°C. Remove the plastic wrap and cover the cannelloni with foil. Bake for 30-40 minutes or until heated through.