Spinach and ricotta cannelloni

Sauce:

  • 1 tbsp olive oil
  • 1 clove garlic (finely chopped)
  • 1 onion (finely chopped)
  • 2 tins tomatoes
  • 1 cup water (swirl in tomato can to clean out)
  • 1 handful basil leaves (torn)

For the filling

  • 500 g spinach
  • 500 g ricotta
  • 1/3 cup grated parmesan
  • 1 cup mozzarella
  • 1 egg
  • 1 clove garlic (minced)
  • 1 pinch nutmeg
  • sea salt and ground black pepper (to taste)

Cannelloni

  • 18 – 22 dried cannelloni tubes
  • 1 cup mozzarella
  1. Preheat oven to 180C.

For the tomato sauce

  1. Heat oil in a large skillet over medium high heat.  Add the garlic and onion, cook until translucent.  Add the tomato and water, stir then turn heat down to medium.  Simmer for 5 minutes, then season to taste.  

For the filling

  1. Saute spinach with a little oil to wilt down and remove as much liquid as possible.   

  2. Place Spinach in bowl with remaining filling ingredients.  Mix, and season to taste.

To assemble

  1. Choose a baking pan which will comfortably fit about 20 cannelloni tubes.  Spread a bit of tomato sauce on the base.  

  2. Transfer the filling to a piping bag with a large nozzle, or use a strong ziplock bag.  Pipe the filling into the tubes and place in the baking dish.  

  3. Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
  4. Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.

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