1. Preheat the oven to 200°C.
  2. Add spinach to a large saucepan on medium heat and stir until wilted. Transfer into a bowl and set aside.
  3. Add nutmeg, garlic, egg yolks, ricotta and goats cheese into a bowl and stir to combine.
  4. Fill each dry cannelloni tube with the mixture, using a piping or snap lock bag, and lay each tube flat in a baking dish.
  5. In a large saucepan on medium to high heat, sauté two tablespoons oil, pinch of salt and pepper, anchovies and basil stems. Add tomato purée and bring to the boil before removing from the heat.
  6. Pour sauce over cannelloni tubes and sprinkle with grated cheese.
  7. Bake for 30-35 minutes or until cooked through and golden.
  8. Top with fresh basil leaves and serve and enjoy with family and friends!

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