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 😋
Prep: 25 mins
Cook: 35 mins
Servings: 5 – 6 people
Sauce Ingredients:
- 1 tbsp olive oil
- 1 garlic clove
- 1 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
- 1 egg
- 1 large garlic clove
- Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
- 1/2 tsp salt and pepper
Cannelloni
- 18 – 22 dried cannelloni tubes
- 1 – 1 1/2 cups shredded Mozzarella
- More basil
Instructions:
SAUCE:
-
Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 – 3 minutes until translucent. Add tomato, water, salt and pepper.
-
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!).
-
Stir through basil or dried herbs. Set aside.
FILLING:
-
Place spinach in a colander and press out most of the liquid (don’t need to thoroughly squeeze dry).
-
Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
ASSEMBLE & BAKE:
-
Preheat oven to 180C/350F.
-
Choose a baking pan which will comfortably fit about 20 cannelloni – mine is 21 x 26 cm / 8.5 x 10.5″.
-
Spread a bit of Sauce on the base.
-
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 (it’s a bit tedious though!).
-
Pipe the filling into the tubes. Place in baking dish.
-
Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
-
Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
-
Serve, garnished with extra basil if desired.
