Ricotta and Spinach Cannelloni
User Reviews
5
Ricotta and Spinach Cannelloni
Description
This Ricotta and Spinach Cannelloni recipe combines a filling made from ricotta cheese, defrosted and squeezed frozen spinach, cream, and grated cheese puréed to a smooth consistency for easy piping. The tomato sauce base is prepared by gently cooking onion, garlic, carrot, and capsicum in olive oil, then simmering with tomato passata and water until flavorful and smooth.
The cannelloni tubes are filled carefully using a zip lock bag with the corner cut off, which allows controlled stuffing of the pasta without overfilling and spillage during cooking. The filled tubes are laid in a single layer in an oven-safe dish, covered with sauce, then baked. The result is tender pasta shells with a creamy, cheesy spinach filling enveloped in a fresh, slightly sweet tomato sauce.
This dish suits a comforting dinner and can be accompanied by a simple salad or crusty bread for a balanced meal. The recipe's straightforward ingredients and method make it accessible while yielding a satisfying textured meal combining soft cheese and vegetable notes.
Ingredients
- 250 gm ricotta cheese
- 250 gm spinach frozen defrosted squeezed
- 40 ml cream 2 tablespoons, or milk
- 180 gm cheese cheddar or parmesan or a mixture of both, grated
- 1 cannelloni pasta they vary from 16-30 this recipe should cover, dried, packet
- 1 large zip lock bag
- 720 ml tomato passata plain tomato puree, jar
- 720 ml water
- 1 onion diced
- 1 carrot grated
- 1/2 cup red capsicum diced, approximate quantity
- 2 cloves garlic
- 1/2 cup Japanese breadcrumbs or fresh rough breadcrumbs
- 60 ml olive oil (3 tablespoons)
- salt
- black pepper
Instructions
- large ovenproof pot or tray that goes on the top of the stove and then to the oven
Oven 200 C / 375 F , a large oven proof pot or try
- Put the pot onto the stove and warm. Add the olive oil, onion, garlic, carrot and pepper and sweat till softened.
- Add the tomato sauce and the equal amount of water and leave to simmer.
- Next, I like to use the food processor to get this smooth- and because it is quick. Put the squeezed spinach, ricotta, all but a large handful of the cheese and cream with a pinch of salt and a grind of pepper into the food processor and puree.
- Spoon this mixture into the zip lock bag (or a piping bag). and cut a little whole in 1 corner. Use this to fill each cannelloni by filling 1 end and then turning around to fill the other. Don't fill them too full as it will squeeze out everywhere when it cooks.
- Once all the tubes are full, taste the tomato sauce for salt and pepper and add if needed. Then lay the cannelloni's into the pot in a single layer and only overlap if necessary. The sauce should cover the cannelloni's. Sprinkle with the left over cheese and the breadcrumbs.
- Cover with a lid or foil and bake for 20 minutes before removing the lid and baking a further 10 minutes.
- Test that the pasta is cooked by breaking one of the tubes, before taking out of the oven.
User Reviews
Overall Rating
5
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