Spinach and Ricotta Cannelloni Cooking Recipes

Ingredients :

2 tbsp

1

2

1 kg

650 g

2

1/4 teaspoon

250 g

1 cup

1/2 cup

Tomato Sauce :

1 tbsp

1

2

800 g

1/2 cup

2 tbsp

1 tsp

2 tbsp

olive oil

large onion, finely chopped

cloves garlic, crushed

English spinach, finely chopped

fresh ricotta cheese

eggs, lightly beaten

freshly ground nutmeg

dried cannelloni tubes

grated mozzarella cheese

freshly grated Parmesan

olive oil

large onion, chopped

cloves garlic, crushed

ripe tomatoes, chopped

white wine

tomato paste

soft brown sugar

chopped fresh basil

1. Heat the oil in a large heavy based pan.
2. Add the onion and cook for 3 minutes, or until it is golden.
3. Stir in the garlic and cook for 1 minute.
4. Add the chopped spinach and cook for 2 minutes.
5. Cover the pan and steam for 1-2 minutes, or until the spinach is tender.
6. Allow to cool slightly.
7. Transfer the spinach mixture to a colander and squeeze to remove any excess moisture.
8. Combine the spinach with the ricotta, beaten eggs and nutmeg.
9. Season with the salt and freshly cracked black pepper.
10. Preheat the oven to moderate 180C/350F/Gas 4, and lightly grease a large ovenproof dish.
11. To make Tomato Sauce : Heat the oil in a large frying pan, and add the chopped onion.
12. Cook over low heat for 5 minutes, or until the onion is soft and golden.
13. Add the garlic and cook for 1 minute.
14. Add the tomato, wine, tomato paste, brown sugar and basil.
15. Bring to the boil; reduce the heat and simmer for 15 minutes.
16. Spread one third of the Tomato Sauce over the base of the prepared dish.
17. Spoon about 2-3 tablespoons of the spinach mixture into each cannelloni tube and arrange the cannelloni neatly in the dish.
18. Spoon the remaining Tomato Sauce over the stuffed cannelloni and scatter the mozzarella and Parmesan over the top.
19. Bake for 40-45 minutes, or until the cannelloni is tender and the top is crisp and golden brown.

Serves 4 - 6

Preparation : 45 minutes

Cooking : 1 hour 15 minutes

Note :

This recipe can be made using fresh lasagna sheets instead of the dried cannelloni tubes. Cut the lasagna sheets into small rectangles, place the filling on the edge and roll up tightly to conceal the filling. Place the filled tubes seam side down in the baking dish and finish as for the dried cannelloni.

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