Spinach and ricotta cannelloni
Creamy, soft cannelloni bursting with cheesy flavour in a rich tomato sauce, a perfect dish to transport you to the heart of Italy.
Servings: 6
Ingredients
For the tomato sauce
- 2 tbsp oil
- 4 cloves of garlic minced
- 1 white onion finely diced
- 1 heaped tsp dried oregano
- 800 g 28 oz (2 tins) tinned chopped tomatoes
- Salt and pepper
For the cannelloni filling
- ½ tbsp olive oil
- 30 g 1 oz butter
- 180 g 6 oz fresh spinach, washed drained and dried
- 2 garlic cloves minced
- 1/2 tsp ground nutmeg
- 500 g 18 oz ricotta
- 165 g 5.8 oz Parmesan or vegetarian hard cheese alternative
- 200 g 7 oz dried cannelloni shells
For the white sauce topping
- 300 g 10.5 oz cream cheese
- 15 g fresh basil leaves, finely chopped
- 150 ml whole milk
- 65 g 2 oz Parmesan or vegetarian hard cheese alternative
- Salt and pepper
Instructions
To make the tomato sauce
- Heat the oil in a large pan over medium heat and the onion and garlic until soft.
- Add the oregano. chopped tomatoes and a pinch of salt and pepper and simmer for 10-15 mins until thickened and reduce by about half. Set aside.
To make the cannelloni filling
- In another pan, warm the oil and butter over a medium heat and add the spinach, then add to the pan with the nutmeg and the rest of garlic. Cook gently until completely wilted
- Leave to cool, drain off the excess water if necessary, then tip the spinach onto a board and finely chop.
- In a bowl, mix the chopped spinach with the ricotta, milk and hard cheese until fully combined.
- Fill a piping bag with the mix and then snip off the end, then use to fill the cannelloni shells.
To make the white sauce topping
- In a bowl, beat the cream cheese, basil and milk together until smooth.
- Mix in the hard cheese and a pinch of salt and pepper.
To assemble
- Grease a large roasting tray, then pour the tomato sauce into the base, spreading evenly.
- Lay the cannelloni on top in a single layer.
- Pour the white sauce all over, aiming for an even coating that should just cover the pasta.
- Bake at 200C/390F (180C/355F fan) for 20-30 minutes depending on if you like your cannelloni saucy or firm.