SPINACH AND CABANOSSI PARCELS WITH PASTA

INGREDIENTS

• 1 bunch ( 40 leaves ) of English spinach
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 1 carrot, grated
• 2 small zucchini, grated
• 1 stick ( 125g ) cabanossi, finely chopped
• 3 green shallots, chopped
• 125g ricotta cheese
• 1/4 teaspoon ground nutmeg
• 300g fettuccine pasta 

TOMATO SAUCE

• 2 x 425g cans of tomatoes
• 2 onions, chopped
• 2 teaspoons dried oregano leaves
• 2 tablespoons tomato paste
• 2 teaspoons sugar

SPINACH AND CABANOSSI PARCELS WITH PASTA METHOD:

Add spinach to the pan of boiling water, drain immediately, rinse under cold water; drain, and press out as much water as possible.

Heat oil in the pan, add garlic, carrot, and zucchini, and cook, stirring, until vegetables are soft; cool. Mix well with vegetables, mixture, cabanossi, shallots, cheese, and nutmeg in a bowl.

Place a level tablespoon of mixture on the center of 2 overlapping spinach leaves, fold in sides, and roll up firmly. Repeat with the remaining mixture and spinach.

Just before serving, add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Place parcels in single layers in the top half of the steamer, and cook over boiling water for about 2 minutes or until heated through. Serve parcels with pasta and warm sauce.

Tomato Sauce: Combine undrained crushed tomatoes with the remaining ingredients in the pan. Bring to boil, uncovered, for about 10 minutes or until slightly thickened. Blend or process the sauce for 10 seconds.

Makes about 20.

• Parcels and sauce can be made a day ahead.
• Storage: Covered, in refrigerator.
• Freeze: Sauce suitable.
• Microwave: Suitable.