Spinach and Ricotta Cannelloni

by

Kamran Siddiqi

POSTED Fri, November 25, 2016

Serves

6

Total Time

90 MINS

Calories

443

This is a nice and basic, kid-friendly, cannelloni recipe that can easily be adjusted to your own tastes. The original recipe is actually quite light, despite the amount of cheese used. The Spinach filling is...

recipe-image

    INGREDIENTS


  • Spinach icon
    Spinach

    400 g (about 12 ¾ cups)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Nutmeg icon
    Nutmeg

    ¼ teaspoon (about 0.59 g)ground

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Olive oil icon
    Olive oil

    as needed

  • Onion icon
    Onion

    1 (about 140 g)diced

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)crushed

  • Canned tomatoes icon
    Canned tomatoes

    2 (about 800 g)

  • Bay leaves icon
    Bay leaves

    1 (about 0.2 g)

  • Fresh basil icon
    Fresh basil

    1 sprigdestalked

  • Lemon icon
    Lemon

    ½ (about 29 g)zest of

  • Ricotta cheese icon
    Ricotta cheese

    250 g (about 1 cups)

  • Egg icon
    Egg

    1 (about 50 g)beaten

  • Parmesan cheese icon
    Parmesan cheese

    1 tablespoon (about 9.45 g)grated

  • Cannelloni icon
    Cannelloni

    14 (about 291.67 g)

  • Mozzarella cheese icon
    Mozzarella cheese

    250 g (about 2)sliced

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Add spinach and extra virgin olive oil to a clean saucepan
  • 3. Cook - low heat
  • 4. Add nutmeg and salt & pepper to the saucepan
  • 5. Cover
  • 6. Cook gently until softened
  • 7. Transfer content of saucepan to small bowl and let cool
  • 8. Return saucepan - low heat
  • 9. Add olive oil and onion to the saucepan
  • 10. Cook until softened - low heat
  • 11. Add garlic clove, canned tomatoes, bay leaves, fresh basil and lemon to the saucepan
  • 12. Simmer slowly until thickened and continue - 20 min
  • 13. Transfer vegetables to cutting board and reserve liquid
  • 14. Chop
  • 15. Return vegetables to small bowl
  • 16. Add ricotta cheese, egg and parmesan cheese to the vegetables
  • 17. Stir until combined and continue
  • 18. Pipe cannelloni onto a clean ceramic baking dish and continue
  • 19. Transfer content of saucepan to ceramic baking dish
  • 20. Scatter fresh basil over the ceramic baking dish
  • 21. Lay out mozzarella cheese the ceramic baking dish
  • 22. Drizzle with olive oil
  • 23. Season with salt & pepper
  • 24. Bake until light golden - 35 min, 180°C
  • 25. Let rest - approx 5 min
  • 26. Serve

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