Creamy Spinach And Ricotta Cannelloni Recipe

Italian cuisine · 324 calories

Creamy Spinach and Ricotta Cannelloni recipe

About this recipe

Delicate cannelloni tubes filled with a creamy spinach and ricotta mixture, baked to perfection in a homemade tomato sauce.

Ingredients

  • 200G Natco Small Farfar Tubes 200g
  • 600G Picard Organic Spinach Leaves
  • 500 G Marco Alimentari Italian Ricotta Cheese
  • - Parmesan Cheese | The Artisan Smokehouse
  • - Sussex Wholefoods Organic Dried Basil
  • 1 L Olive Oil – Organic
  • 500 G Fresh Vine Tomato 500g
  • 500G Filotea Cannelloni Durum Wheat Semolina Pasta, 500G
  • 500G Casalinga Passata With Basil
  • 135G Belazu Basil Pesto
  • 750 G Top-Op Table Salt Drums
  • - Natco Black Pepper Whole
  • - Natco Ground Nutmeg
  • 400G Whole Chickpeas In Water
  • 50G Caviaroli Basil Oil Pearls, 50G

Instructions

  1. 1. Preheat the oven to 180°C (350°F) and grease a baking dish lightly with olive oil.
  2. 2. Wash the spinach thoroughly and blanch it in boiling water for 1-2 minutes. Drain and chop finely.
  3. 3. In a mixing bowl, combine the chopped spinach, ricotta cheese, half of the grated parmesan, salt, black pepper, and nutmeg.
  4. 4. Blend the fresh tomatoes into a smooth puree using a blender or food processor.
  5. 5. Heat 1 tablespoon of olive oil in a saucepan, add the tomato puree, and simmer for 10 minutes with salt and pepper.
  6. 6. Fill each cannelloni tube carefully with the spinach and ricotta mixture using a piping bag or small spoon.
  7. 7. Spread a thin layer of tomato sauce on the bottom of the greased baking dish.
  8. 8. Arrange the filled cannelloni tubes in the dish, ensuring they are snugly placed together.
  9. 9. Pour the remaining tomato sauce evenly over the cannelloni, covering all tubes completely.
  10. 10. Sprinkle the remaining grated parmesan cheese over the top and garnish with torn basil leaves.
  11. 11. Cover the dish with foil and bake in the preheated oven for 20 minutes.
  12. 12. Remove the foil and bake for another 10 minutes until the top is golden and bubbling.
  13. 13. Allow the dish to cool slightly before serving. Garnish with additional basil if desired.