Spinach And Ricotta Cannelloni

Spinach And Ricotta Cannelloni

Garnish of spinach and ricotta cheese perfectly seasoned in cannelloni pasta tubes, garnished with a simple and tasty tomato sauce and melted cheese. Ideal for freezing!

Ingredients

For the sauce

• 1/2 tbsp olive oil
• 2 garlic cloves
• 1 small bunch basil
• 1 shallot
• 3 1/2 cups (700g) passata/pureed tomatoes

For the filling

• 1 egg
• 1 pinch of nutmeg
• 8.8 oz (250g) raw fresh spinach
• 12.3 oz (350g) ricotta cheese
• 2 tbsp parmesan grated
• salt and pepper

To assemble

• 4.4 oz (125g) ball of mozzarella
• 12 cannelloni pasta tubes
• Extra grating of parmesan

Instructions

To make the sauce

Finely chop the shallot and garlic and sauté in a saucepan with a little olive oil for about 1-2 minutes until they are tender and translucent but not golden. Add the passata tomato (mashed tomatoes) with a few torn basil leaves, salt and pepper and simmer for about 5 minutes, set aside.

To make the filling

First, add the fresh and washed spianch to a large saucepan and wilt over medium heat. Add a splash of water (about 1 tablespoon) to prevent the spinach from burning and to help wilt it all. Let cool or rinse under cold water then wring out as much water as possible and finely chop.

Then, to make the spinach and ricotta topping, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper in a large mixing bowl and mix until creamy and well combined.

To assemble

Preheat the oven to 180 ° C / 350F / gas mark 4.

To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta to a piping bag or disposable freezer bag with the wedge cut and channel the filling into the cannelloni tubes. Add each cannelloni tube filled in an even layer to the baking dish.

Garnish the cannelloni with the rest of the tomato sauce, then garnish with torn mozzarella and grated parmesan. Cover with aluminum foil and bake for 30 minutes, then uncover for 10 minutes or until the cheese is golden and bubbling. Happy Cooking Time.