Courgette, Ricotta and Spinach Cannelloni

A healthier and in my opinion possibly tastier option to the original pasta version

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Ingredients:

For the Courgette Cannelloni

3 medium Courgettes - cut into thin strips

250g ricotta

1 lemon zest

1 tsp honey

Pinch of chilli flakes

1 small bag of spinach

Salt and Pepper

For the tomato sauce

1 medium onion - finely diced

2 cloves of garlic - finely sliced

2 tins of crushed tomatoes

1 tbsp pomegranate molasses

Small bunch of basil

Salt and pepper

Olive oil

Optional toppings

Parmesan(grated)

Feta (crumbled)

Method:

1. Griddle all the thin courgette strips so that they are lightly cooked on each side. Transfer to a large place and put aside to cool.

2. Sauté the spinach until just wilted and then put in a colander or sieve to get all the residual water out. Set aside.

3. In a small/medium bowl whip the ricotta with the lemon zest, honey, chilli flakes and some salt and pepper.

4. When you have squeezed as much water as possible out of the spinach and when it has cooled, roughly chop it up and then add it to the ricotta. Mix to combine. Set aside.

5. In a large pot or cast iron skillet, heat a tablespoon or two of olive oil on a medium heat. Add the onion and cook for a few minutes until it has gone translucent.

6. Add the garlic with a sprinkle of salt and pepper and cook for a further few minutes until the garlic is fragrant.

7. Add the tomatoes, stirring to combine with the onions and garlic.

8. When it has come to the boil, add the pomegranate molasses and stir to combine.

9. Bring to a gentle simmer, reduce the heat to low, continue to cook for approximately 20 minutes to reduce slightly and develop the flavour. Stir occasionally to prevent it burning on the bottom.

10. Tear the basil leaves, add to the tomato, stir to combine and then turn off the heat. Leave to cool for 10 minutes or so.

11. Preheat the oven 180 degrees C.

12. Start making your courgette parcels. Working with one slice of courgette at a time, add 1/2 tbsp of the ricotta mix at one end of the slice. Then gently roll the courgette so that the ricotta mix is in the middle. Gentle place this on top of the tomato sauce. Repeat with the remaining courgette slices and ricotta until you have cover the top of the tomato sauce or until you have run out of courgettes and tomato.

13. Place the tomato topped with courgettes in the oven and bake for 20 minutes.

14. If desired, you can add a grating of parmesan or crumble of feta to the top of the courgettes for the last 5 minutes of the baking.

15. Enjoy!