Spinach Ricotta Cannelloni

Name: Spinach Ricotta Cannelloni
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbsp olive oil; 1 onion (, finely chopped); 4 garlic clove (, minced); 1 bay leaf (, fresh (sub dried)); 1/2 tsp each dried thyme and oregano; 1/3 cup tomato paste; 800 g / 28 oz canned crushed tomato; 4 cups vegetable or chicken stock/broth (, low sodium); 1/3 cup Chardonnay or other dry white wine ((sub more stock)); 3/4 tsp salt; 1 1/2 tsp sugar; 1/3 tsp black pepper; 2/3 cup basil leaves (, roughly torn (recommended but not critical)); 250 g / 8 oz frozen chopped spinach (, thawed (Note 1)); 500 g / 1 lb ricotta (, full fat please (Note 2)); 1/3 cup parmesan (, finely shredded); 1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)); 1 egg; 1 large garlic clove (, minced); Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional)); 3/4 tsp cooking / kosher salt; 1/2 tsp black pepper; 18 - 22 dried cannelloni tubes (250g pack) (or 14 manicotti tubes (8.8 oz) (Note 3)); 1 1/4 cups shredded Mozzarella; More basil and parmesan (, for garnish (optional))

Instructions

Prep:25minCook:35min

Recipe VIDEO above. Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty tomato sauce and melted cheese. Great for freezing!First published in September 2017, this reader favourite recipe is included by popular demand in my debut cookbook Dinner. I took the opportunity to make it even better by increasing the volume and thinning the thickness of the sauce so there's plenty of liquid to cook the cannelloni but it's still saucy when you serve it up. It was great before, it's AMAZING now!

Updated at: Fri, 22 Nov 2024 09:25:53 GMT