spinach + ricotta cannelloni

Serves 4-6

Poppy cooks...

1. Place
   360-400g spinach and
   olive oil in a large pot with the lid on over low heat, stirring occasionally until spinach has cooked down. Set aside in a bowl to cool.
   
   
2. Place
   onion, diced in same pot with
   olive oil until onion softens.
   
   
3. Add
   2x 400g tins of diced tomatoes,
   2 cloves garlic, minced,
   bay leaf,
   15g basil and
   zest of 1/2 lemon and bring to a simmer for about 20 minutes.
   
   
4. Squeeze liquid out of spinach, chop, then return to liquid in bowl. Add
   egg, beaten,
   2 teaspoons parmesan cheese, grated,
   250g ricotta.
   
   
5. Preheat oven to 180ºC.
   
   
6. Place
   250g gluten-free cannelloni (approximately 18 tubes) in an oven proof dish and then fill the tubes with the spinach mixture.
   
   
7. Cover the cannelloni with the tomato sauce mixture and slice
   250g mozzarella balls and place on top.
   
   
8. Place in the oven for 40 minutes.

mushroom + cauliflower penne

Serves 2-3

Poppy cooks...

1. Bring a large pot of water to the boil.
   
   
2. In the meantime, saute
   3 cloves garlic, finely sliced,
   15g thyme in
   1 tablespoon olive oil until golden.
   
   
3. Add
   300g mushrooms, sliced and
   350g cauliflower, riced (i.e. pulsed in a food processor until it turns into fluffy rice), cover with a lid and cook until softened for about 10 minutes.
   
   
4. By this point, the large pot of water should be boiling. Add
   250g brown rice penne and cook according to instructions.
   
   
5. Stir into the mixture
   120g ricotta,
   1 teaspoon celtic sea salt and
   1/2 lemon, juiced.
   
   
6. Drain penne and add to mixture with
   25g parmesan cheese and
   15g flat-leaf parsley, chopped.
   
   
7. Serve with a little extra celtic sea salt, lemon juice, grated parmesan and/or parsley to taste.