Name: Julie Goodwin makes her family favourite spinach and ricotta cannelloni
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 2 x 400g tin crushed tomatoes; ¼ teaspoon dried oregano; 1 tablespoon sugar; 1 teaspoon salt, and a pinch of ground black pepper; 1 teaspoon olive oil; 1 garlic clove, crushed; 1 brown onion, finely chopped; 500g ricotta; 100g bag baby spinach, finely chopped; 1/3 cup pine nuts, toasted; 1/4 cup grated parmesan; 4 fresh lasagne sheets; 2 cups grated mozzarella; 1/3 cup grated parmesan, extra; ¼ cup (loosely packed) basil leaves, for serving

She’s been on our tv screens for 15 years, written best-selling cookbooks, made numerous radio appearances, and even run a culinary school, but cooking for family has been a constant for Julie Goodwin.

Now though, she’s about to get out of her comfort zone with a new challenge, Dancing With The Stars. Tonight, Joh catches up with Julie during playtime at the park with her gorgeous granddaughter, to talk about her career so far, what’s next and how she’s loving life as a grandmother. Julie takes Joh to see her studio where cooking isn’t the only way her artistry manifests. But she is a great chef of course, so Joh can’t leave without seeing Julie in action, so they whip up a family favourite: spinach and ricotta cannelloni.

For more information, visit her website: juliegoodwin.com.au

Ingredients

2 x 400g tin crushed tomatoes

¼ teaspoon dried oregano

1 tablespoon sugar

1 teaspoon salt, and a pinch of ground black pepper

1 teaspoon olive oil

1 garlic clove, crushed

1 brown onion, finely chopped

500g ricotta

100g bag baby spinach, finely chopped

1/3 cup pine nuts, toasted

1/4 cup grated parmesan

4 fresh lasagne sheets

2 cups grated mozzarella

1/3 cup grated parmesan, extra

¼ cup (loosely packed) basil leaves, for serving

Method

Preheat oven to 180*C.

In a medium saucepan, place tomatoes, oregano, sugar and ¼ teaspoon salt and pepper. Simmer for 10 minutes or until thickened. The tomatoes can be used as they are, or for a smoother result puree with a stick mixer. Pour half the mixture into the base of medium baking dish.

Heat olive oil over medium low heat in a small fry pan. Sauté onion and garlic until translucent.

Combine ricotta, spinach, onion garlic, pine nuts, parmesan, remaining salt and pepper in a large bowl.

Cut each lasagne sheet into thirds. Place ¼ cup of ricotta mixture along length of each sheet and roll up to form a tube. Do not overlap the ends too much.

Lay the tubes in two rows of six on the tomato sauce in the baking dish, making sure the joined part is at the bottom. Top with extra tomato sauce and cover with mozzarella, then parmesan. Bake for 25 minutes or until golden and bubbling.

Ingredients

Method

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