Spinach and Ricotta Cannelloni
Typically in my culture, this is a meal you would prepare on a Sunday when the whole family is round and want to show your appreciation. However, I like to prepare my meals for the month so I froze most of them with extra tomato sauce. It was the first time I ever prepared cannelloni and luckly I did not break any of them during the stuffing process!
- 500g defrosted leaf spinach
- 450g ricotta cheese
- 150g grated Mozzarella
- 100g Parmesan cheese
- 1 pack of egg pasta cannelloni
- 2 cans of plum tomatoes
- 50g butter
- Fresh basil
- Extra virgin olive oil
- Freshly ground black pepper
- Let’s start with the spinach. Pour a generous glug of olive oil into a pan; add two-crushed garlic cloves and leave to cook on low heat. We want to soften the garlic before adding the spinach. Throw in the spinach and leave to cook for 20 minutes. You want to achieve a creamy consistency so add the butter at the end. When they are cooked, discard the garlic and leave to cool.
- While the spinach is cooking, you can start making the sauce for the cannelloni. In a pot, pour olive oil and throw in two-crushed garlic cloves and leave to cook. Empty both cans of plum tomatoes into the pot and add half a can of water. Throw in five fresh basil leaves; season and simmer for 15 minutes then hand blitz the contents.
- In a large bowl, mix the cooled spinach, ricotta, grated mozzarella, Parmesan cheese, and season to taste. Now comes the fun part, stuffing the cannelloni. Be gentle as the pasta tubes are extremely fragile.
- Cover the base of the ovenproof dish with a layer of sauce. Place the stuffed cannelloni in the dish and then cover with the sauce, fresh basil, and Parmesan cheese. Bake in the oven for 45 minutes at 160°c. Once cooked through, sprinkle some grated mozzarella on top and let it melt under the grill for a few minutes.
mouth-watering to share?