Spinach & Ricotta Cannelloni
Cooking Instructions
- 1
Preheat the oven to 180ºC/350ºF/gas 4.
- 2
Put a large saucepan on high heat and add the butter, a drizzle of olive oil, one of the sliced garlic cloves, the marjoram/oregano and the grated nutmeg.
- 3
When the garlic is soft, add the spinach and keep turning it over. After 5 minutes, empty the pan into a large bowl and leave to cool.
- 4
Place the pan back on the heat, add a little olive oil, the other sliced garlic clove and the tomatoes including the sauce from their cans.
- 5
Bring to the boil then turn the heat down. Add a pinch of salt and pepper and the sugar. Simmer for about 15 minutes, until you get a loose tomato sauce consistency. Take the pan off the heat and add the basil leaves.
- 6
By now the spinach should be cool. Squeeze any excess liquid out of it and keep that liquid aside in a bowl.
- 7
Finely chop the spinach and add to the liquid. Add the ricotta and a handful of Parmesan. Mix well.
- 8
Fill the cannelloni with this mixture using a piping bag. If you do not have one, fill the corner of a sandwich bag with the mixture, then twist the bag up and cut the corner off. Gently squeeze the filling into the cannelloni tubes so each one is filled right up.
- 9
Find an ovenproof dish that will fit the cannelloni in one layer. Pour the tomato sauce in it and lay the cannelloni on top.
- 10
Make a white sauce by mixing together the fresh cream, 2 handfuls of Parmesan and a little salt and pepper.
- 11
Spoon the white sauce over the cannelloni. Drizzle with olive oil, add the mozzarella pieces and sprinkle with the remaining Parmesan.
- 12
Bake for about 30 minutes until golden.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Vegan Spinach and 'Ricotta' Cannelloni Vegan Spinach and 'Ricotta' Cannelloni
Cannelloni is an absolute favorite in my house. I have recently switched to a vegan diet and am also on a zero waste journey to make everything from scratch and eliminate all plastic packaging. This was adapted from several different online recipes to suit what I had in the fridge and pantry. I used homemade tofu made from soy flour which I find crumbles very easily. If you use a firmer storebought tofu you can crumble it with a few pulses of your blender.
-
Spinach and Ricotta Cannelloni (Maltese Style) Spinach and Ricotta Cannelloni (Maltese Style)
Very delicious.
-
Ricotta Cheese and Vegetables Stuffed Cannelloni Ricotta Cheese and Vegetables Stuffed Cannelloni
First of all, the canneloni is delicious. The harmony between the gooey cheese and vegetables was irresistible. This filling tasted great by itself as a snack for drinking, and it was a huge hit with guests, so I turned it into a recipe.Surprisingly, any ingredients you use will match well with this. It's convenient for cleaning out your fridge. This time I used bok choy, chicken, and king trumpet mushrooms. I had half the amount of everything leftover. Recipe by mini
-
Three Cheese, Spinach and Ham Cannelloni Three Cheese, Spinach and Ham Cannelloni
Cannelloni is a dish whose origin comes from Italy. A delicious stuffed pasta accompanied by an exquisite and perfumed tomato sauce thanks to the contribution of French cuisine and fortunately for all of us spread to other cultures combined with the Bechamel sauce.A delicious pasta with a variety of fillings from which you can choose and adapt to the taste of your family or guests.I hope you like it and try this recipe at home.
-
Cottage Cheese, Spinach and Mushroom Cannelloni Cottage Cheese, Spinach and Mushroom Cannelloni
Made this dish using a 29x23 cm oven dish which fits about 12 cannelloni. The cannelloni were hand-rolled using a lasagna sheet which had to be pre-boiled for 1 minute and 45 seconds then cooled for 2 minutes on a kitchen towel covered. With that said, the filling recipe is just enough but it would not hurt to make 1.5x of the recipe depending on the size of the cannelloni you’ll be using.
-
Sig's Spinach and Mushroom Cannelloni Sig's Spinach and Mushroom Cannelloni
These are great :-) (L)
-
-
Delicious Cannelloni Delicious Cannelloni
My host mother made this cannelloni when I did a homestay at her house.It was delicious.She made a lot of cannelloni and serve it on a very big plate and we all ate while enjoying the conversation.The meat sauce may be a little more than you need. You can reduce the amount to your preference. Some recipes call for cooking the cannelloni first, but I used them without cooking them since they are packed with filling. Recipe by Hinakuri -
Cannelloni Cannelloni
Canneloni is the #1 requested dish during the holidays. This recipe is a four-part recipe but its defiantly worth it! #italianPro tip: We recommend making the marinara sauce and meat filling ahead of time.
-
Cannelloni Cannelloni
One day I didn't have any idea on what to cook. While going through the freezer , I found the wraps. Something I normally don't do I looked at the accompanying recipes and figured I'll try it.
-
Cannelloni Cannelloni
Stuffed cannelloni are a first course that lends itself very well to various occasions, as they can be prepared with different fillings and however we like them. My favorites (perhaps because my mother used to prepare them), are certainly cannelloni stuffed with minced meat and béchamel, but you can add other ingredients, as you like, such as salami, egg, ham or prepare them with fillings completely different from the ragù, such as ricotta and spinach, with other types of vegetables, add béchamel ...
-
More Recipes
Comments (9)