Spinach & Ricotta Cannelloni

• Overview

  This classic Italian dish combines the creamy richness of ricotta cheese with the earthy freshness of spinach, all wrapped in delicate pasta tubes and baked to perfection. Perfect for a cozy family dinner or a gathering with friends.

• Timing & Servings

  Preparation time: 55 mins

  Difficulty: Moderate

  Servings: 4-6

• Ingredients

  • 400 g spinach

  • extra-virgin olive oil

  • ¼ teaspoon ground nutmeg

  • 1 onion

  • 2 cloves of garlic

  • 2 x 400 g tins of diced tomatoes

  • 1 bay leaf

  • 15g fresh basil

  • ½ a lemon

  • 1 large free-range egg

  • Parmesan cheese

  • 250 g ricotta

  • 150 g cannelloni , about 14 tubes

  • 300g mozzarella

• Method

  • Preheat the oven to 180°C

  • Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Place in a bowl and set to one side to cool a little.

  • Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.

  • Add the diced tomatoes, garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon, then simmer for 20 minutes until the sauce has thickened. Season to taste.

  • Squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up.

  • Beat the egg and grate 2 teaspoons of Parmesan cheese. Stir in the ricotta, and spinach. Season.

  • Use a piping bag or your hands to fill the cannelloni tubes with the ricotta mixture and lay them in a 20cm x 25cm oven dish.

  • Spread the tomato sauce over the cannelloni. Sprinkle the mozzerrella and remaining basil over the dish and season.

  • Cook in the oven for 35 to 40 minutes or till the top is golden and the pasta tender. Remove from the oven and let stand for a few minutes before serving.

  • Enjoy!

  Note: If the top browns too fast, cover the dish with foil.