Spinach & ricotta cannelloni bake
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Spinach & ricotta cannelloni bake
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Spinach and ricotta stuffed into cannelloni shells and covered in tomato sauce before being baked.
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Ingredients
Sauce
- 2 tins of Italian whole peeled tomatoes
- 1 large white onion halved
- 40 – 60gms butter – depending on how many calories you are willing to sacrifice
- a good few pinches of good quality sea salt flakes such as Maldon
- black pepper
Filling
- 2 x 250gms of spinach deveined and de stalked
- 2 Tbsp olive oil
- 2 small red onions or one large red onion finely chopped
- 2 – 3 cloves garlic minced
- 2 Tbs butter
- 2 Tbsp flour
- ½ cup milk plus a little more if needed
- 250 gms / 1 cup ricotta
- 3 Tbsp grated parmesan
- ¼ tsp grated nutmeg
- salt and pepper
- small handful of fresh basil leaves
- 2 x 125gm balls of mozzarella or fior di latte
- Drizzle of olive oil
- 14 – 16 cannelloni tubes
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Instructions
- To make the sauce add the tomatoes to a small heavy-based pot and squash them with a potato masher (or cut them up). Add the halved onion, butter, salt and pepper and cook over a low simmer for 45 minutes. Remove the onion.
- Cook the spinach until wilted, drain, cool and then roughly chop.
- Heat the olive oil in a large non-stick pan and fry the onions over a gentle heat until softened. About 5 minutes. Be careful not to get any colour on them here. You just wanted them soft not brown.
- Add the butter and garlic and continue to cook for about a minute until further softened and smelling amazing. Add the flour to make a roux, and cook this for a little until thickened.
- Add the flour to make a roux, and cook this for a little until thickened. Add the milk slowly while continuing to stir. Add a little extra if it is still too thick. Cook this until the flour has cooked out.
- Add the chopped spinach, salt pepper and nutmeg. You should have a fairly thick spinach paste-like texture.
- Remove from the heat and add the Parmesan and ricotta, mixing to combine very well.
- Line the base of your dish with a thin layer of tomato sauce and scatter the shredded basil leaves over the top.
- Once the spinach and ricotta mix has cooled sufficiently to handle, fill a piping bag and snip a hole in the end that is smaller than the diameter of the cannelloni tube. You need to be able to easily fit the bag into the cannelloni. Pipe the filling into the tube, blocking one end with your hand so the filling doesn’t ooze out. Place the filled cannelloni snugly in your baking dish.
- Once they have all been filled and placed, top the tubes with the sauce. Slice or tear up the mozzarella and arrange it across the surface. Drizzle a little olive oil over the cheese and bake in an oven that has been preheated to 180C / 350F and bake for 1 hour until golden and cooked through.
- Loosely cover the dish for about 20 minutes through the cooking time to prevent over-browning. Serve with some fresh basil scattered over the top.
Notes
- This can be made in advance and baked off with the sauce before serving. Freeze any leftovers
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