I love a great Spinach and Ricotta Cannelloni, it's comfort food at it's best. You can make this recipe in advance and freeze. This recipe is delicious đ
Prep:Â 25Â mins
Cook:Â 35Â mins
Servings:Â 5Â â 6 people
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Sauce Ingredients:
- 1 tbsp olive oil
- 1Â garlic clove
- 1Â small onion
- 800 g / 28 oz crushed tomato
- 1 cup water
- 3/4 tsp salt
- Handful basil leaves
Filling Ingredients:
- 250 g / 8 oz frozen chopped spinach
- 500 g / 1 lb ricotta
- 1/3 cup grated parmesan
- 1 cup shredded cheese
- 1Â egg
- 1Â large garlic clove
- Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
- 1/2 tsp salt and pepper
Cannelloni
- 18 â 22Â dried cannelloni tubes
- 1 â 1 1/2 cups shredded Mozzarella
- More basilÂ
Instructions:
SAUCE:
-
Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 â 3 minutes until translucent. Add tomato, water, salt and pepper.Â
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Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
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Stir through basil or dried herbs. Set aside.
FILLING:
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Place spinach in a colander and press out most of the liquid (donât need to thoroughly squeeze dry).
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Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
ASSEMBLE & BAKE:
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Preheat oven to 180C/350F.
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Choose a baking pan which will comfortably fit about 20 cannelloni â mine is 21 x 26 cm / 8.5 x 10.5âł.
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Spread a bit of Sauce on the base.
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Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (itâs a bit tedious though!).
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Pipe the filling into the tubes. Place in baking dish.
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Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
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Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
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Serve, garnished with extra basil if desired.
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