This spinach and ricotta cannelloni is absolutely delicious and is the perfect dish of choice that the entire family will enjoy.
Italian is one of my favourite cuisines to cook and spinach and cannelloni would definitely be in my top 5 favourite dishes of all time. Like the classic Italian dishes such as lasgane and pepperonata, spinach and ricotta cannelloni is one of those dishes I will always go back to.
It’s delicious comfort food and is simple to make, however it can be a labour of love if you haven’t made it a lot, but believe me it is so worth it. If you haven’t tried making cannelloni before I would suggest you try it on the weekend so you can relax, take your time and maybe have a few cheeky wines while you’re there.
A good tip for this dish is that if you don’t have a piping bag use a large resealable sandwich bag and cut the bottom corner off.
Spinach & Ricotta Cannelloni
Course: DinnerCuisine: Italian, Vegetarian4
servings40
minutes30
minutesIngredients
12 12 cannelloni tubes
1 1 shallot finely chopped
2 2 garlic finely chopped
small bunch of basil
2 x 400 g 2 x 400 cans of diced tomato
1 Tbsp 1 olive oil
2 Tbsp 2 tomato paste
1/2 cup 1/2 red wine
350 g 350 ricotta cheese
250 g 250 fresh spinach
1 1 egg
2 Tbsp 2 parmesan cheese
grated mozzarella cheese
pinch of nutmeg
Salt & pepper to taste
Directions
- Add your spinach to a large pan & wilt on a medium heat. You can add a splash of water to stop the spinach from burning. Leave them to cool then squeeze out any excess water & place the spinach in a large mixing bowl.
- On a medium heat, add your olive oil & saute the chopped shallot & garlic with a pinch of salt until translucent.
- Add the cans of diced tomato, tomato paste, basil leaves & red wine. Simmer for 5 minutes then set it aside.
- Add the ricotta, parmesan, egg, nutmeg, salt & pepper in with your spinach & mix them together until you have a nice creamy filling for your tubes.
- Pre-heat your oven to 180°C/350F
- In a large baking dish put a few tablespoons of your sauce in the bottom.
- Pipe the filling into your pasta tubes & place them into your baking dish.
- Cover your cannelloni with the rest of your sauce & sprinkle the mozzarella over the top.
- Place your dish in the oven for 30 minutes.
- Remove from the oven and rest for 10 minutes then serve. Saluti
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