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.
For the tomato sauce
heaped tsp dried oregano
28 oz (2 tins) tinned chopped tomatoes
Salt and pepper
For the cannelloni filling
1 oz butter
6 oz fresh spinach, washed drained and dried
18 oz ricotta
5.8 oz Parmesan or vegetarian hard cheese alternative
7 oz dried cannelloni shells
For the white sauce topping
10.5 oz cream cheese
fresh basil leaves, finely chopped
2 oz Parmesan or vegetarian hard cheese alternative
Salt and pepper
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.
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.
Spinach and ricotta cannelloni https://www.amummytoo.co.uk/spinach-and-ricotta-cannelloni-recipe/