Recipe-33

 

Spinach & Ricotta Cannelloni

INGREDIENTS

 

SAUCE:

• 1 tbsp olive oil

• 1 garlic clove , finely chopped
• 1 small onion , finely chopped
• 800 g / 28 oz crushed tomato
• 1 cup water (swirl in tomato can to clean out)
• Handful fresh basil leaves , torn

FILLING:

• 250 g / 8 oz frozen chopped spinach

• 500 g / 1 lb ricotta
• 1/3 cup grated parmesan
• 1 cup shredded Mozzarella cheese
• 1 egg
• 3/4 tsp salt + pepper to taste
• 1 large garlic clove , minced
• 1/8 tsp nutmeg powder (optional)
• 1/2 tsp salt and pepper , each

CANNELLONI

• 18 – 22 dried cannelloni tubes, or fresh lasagna sheets (rolled into tubes)

• 1 – 1 1/2 cups shredded Mozzarella
• More basil , for garnish

 

Method

 

SAUCE:

1. 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.

2. Stir, reduce heat to medium, simmer for 5 minutes.

3. Stir through basil. Set aside.

FILLING:

1. Place spinach in a colander and press out most of the liquid.

2. Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste

ASSEMBLE & BAKE:

1. Preheat oven to 180C/350F.

2. Choose a baking pan which will comfortably fit about 20 cannelloni – Such as: 21 x 26 cm / 8.5 x 10.5″..

3. Spread a bit of Sauce on the base.

4. Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or you can this step using a flat knife.

5. Pipe the filling into the tubes. Place in baking dish.

6. Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.

7. Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.

8. Garnish with extra basil if desired. Your masterpiece is ready to serve!






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