A delicious vegetarian recipe from Italian cuisine. 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…
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A delicious vegetarian recipe from Italian cuisine. 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...
How to easily make Spinach & Ricotta Cannelloni?
Preparing this delicious recipe will only take you 30 minutes. It is a perfect and healthy option to enjoy with your family or friends. Below you will find the ingredients and the detailed step-by-step instructions.
Spinach & Ricotta Cannelloni
A delicious vegetarian recipe from Italian cuisine. 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...
Ingredientes
- 3 tbsp Olive Oil
- 8 cloves chopped Garlic
- 3 tbsp Caster Sugar
- 2 tblsp Red Wine Vinegar
- 3 400g Cans Chopped Tomatoes
- Bunch Basil Leaves
- 2 tubs Mascarpone
- 3 tbsp Milk
- 85g Parmesan
- 2 sliced Mozzarella
- 1kg Spinach
- 100g Parmesan
- 3 tubs Ricotta
- pinch Nutmeg
- 400g Cannellini Beans
Instrucciones
- 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.
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Additional tips for your Spinach & Ricotta Cannelloni
Feel free to experiment with different spices or side dishes to give your personal touch to this recipe. If you liked it, don’t forget to share it and leave us a comment telling us how it turned out!
