Spinach and Ricotta Cannelloni (photo by Daniel Andres Forero, stock.xchng)

Spinach and Ricotta Cannelloni

Published in Pasta and Sauce

Excellent as a hot hearty first course or as a main course with salad with crusty bread.

Ingredients:

  • 100 ml olive oil
  • 1-2 medium onions, chopped
  • 2-3 cloves garlic, crushed
  • 2-3 cartons passata
  • 2-3 tins tomatoes
  • large bunch fresh basil, chopped
  • few sprigs fresh oregano
  • few sprigs fresh thyme
  • 20 ml + sugar
  • salt & freshly ground black pepper
  • 12-14 sheets lasagne, cooked al dente

Ingredients: Stuffing:

  • 800 g ricotta, crumbled
  • 1-2 eggs, lightly beaten
  • 125 ml cream
  • 2 packs spinach chopped
  • 1 bunch parsley, finely chopped (optional)
  • grated Parmesan to taste
  • salt, freshly ground black pepper and ground nutmeg to taste
  • about 500 g mozzarella, thinly sliced
  • extra grated Parmesan for sprinkling

Preparation:

  • Sauté onions in oil until softened and starting to colour. Add garlic and cook a few minutes longer.
  • Add passata, tomatoes, oregano, thyme and seasonings. Simmer uncovered, until sauce thickens, adding basil just before sauce is cooked.
  • Remove herb sprigs and check seasoning. If liked, at this stage, sauce may be blitzed until smooth.
  • Prepare the spinach and ricotta stuffing by combining all the stuffing ingredients except mozzarella and extra Parmesan.
  • Spoon a layer of tomato sauce in the base of a large, shallow, greased oven-proof dish.
  • Cut each sheet of lasagna in half widthways. Spread about 1 1/2 tablespoons of stuffing on each half and roll up.
  • Place the filled cannelloni on top of the tomato sauce, with join at the bottom. Cover with a layer of sliced mozzarella, then top with a layer of tomato sauce.
  • Sprinkle with the extra Parmesan. Bake at 180° C for about 35-40 minutes, until hot and bubbling right through, and starting to brown on top.
  • Rest for about 10 minutes, before serving.

Notes:

  • Try and get the ready chopped Italian tinned tomatoes
  • I always use the ready chopped packs of spinach and cook them in the microwave for about 3 minutes on high, then refresh, drain and squeeze dry.

Makes about 25 cannelloni.

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