Spinach & Ricotta Cannelloni
Channel your inner chef with this savory and comforting dish. Delicate cannelloni tubes filled with a rich blend of creamy ricotta and spinach, all nestled in a luscious tomato sauce enhanced with aromatic basil. Topped with a luxurious mascarpone sauce and a sprinkle of Parmesan and mozzarella, this baked cannelloni is sure to impress your taste buds. Perfect for a cozy family dinner or a gathering with friends, this recipe is a delightful harmony of flavors and textures that will leave everyone satisfied.
— Constant Cookbook
Ingredients
- 150g butter
- 1 garlic clove , halved
- ½ a teacup of plain flour
- 600ml milk
- a pinch of mixed spice
- 1 tbsp grated Parmesan (or vegetarian alternative)
- olive oil
- ¼ of a carrot , grated
- a couple of stems of parsley , chopped
- ¼ of a celery stick, chopped
- 400g tin of chopped tomatoes
- 1 handful of basil leaves
- 1 clove garlic , crushed
- 500g cooked spinach (frozen is fine)
- 300g ricotta
- 1 egg , beaten
- 2 tbsp grated parmesan
- 18 cannelloni tubes
Instructions
- First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
- Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
- Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.
Yield
Serves 6
Nutrition
- Calories: 711 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 27 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 1.59 milligram of sodium
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