Spinach and Ricotta Cannelloni
Serves
6
Total Time
1hrs 30mins
Calories
445
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...
- Spinach400 g
- Extra virgin olive oilas needed
- Nutmeg¼ teaspoonground
- Salt & pepperas needed
- Olive oilas needed
- Onion1diced
- Garlic clove2crushed
- Canned tomatoes2
- Bay leaves1
- Fresh basil leaves2 sprigsdestalked
- Lemon½zest of
- Ricotta cheese250 g
- Egg1beaten
- Parmesan cheese1 tablespoongrated
- Cannelloni14
- Mozzarella cheese250 gsliced
Ingredients
- 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 and cover
- 5. Cook gently until softened
- 6. Transfer content of saucepan to small bowl and let cool
- 7. Add olive oil and onion to the saucepan
- 8. Cook until softened - low heat
- 9. Add garlic clove, canned tomatoes, bay leaves, fresh basil leaves and lemon
- 10. Simmer slowly until thickened and continue - 20 min
- 11. Transfer vegetables to cutting board and reserve liquid
- 12. Chop
- 13. Return vegetables to small bowl
- 14. Add ricotta cheese, egg and parmesan cheese to the vegetables
- 15. Stir until combined and continue
- 16. Pipe cannelloni onto a clean ceramic baking dish and continue
- 17. Cover the cannelloni with the tomato sauce
- 18. Scatter fresh basil leaves over the canneloni
- 19. Lay out mozzarella cheese
- 20. Drizzle with olive oil
- 21. Season with salt & pepper
- 22. Bake until light golden - 35 min, 180°C
- 23. Let rest - approx 5 min
- 24. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
