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Awesome spinach & ricotta cannelloni
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Total Time:
1 hour 10 minutes
Ingredients:
  • 2 knobs butter
  • olive oil
  • 2 cloves garlic peeled and finely sliced
  • 1 large handful fresh marjoram or oregano roughly chopped
  • ¼ nutmeg grated
  • 8 large handfuls spinach thoroughly washed
  • 1 handful fresh basil stalks chopped, leaves ripped
  • 2 x 400 g good-quality tinned plum tomatoes chopped
  • sea salt
  • freshly ground black pepper
  • 1 pinch sugar
  • 400 g crumbly ricotta cheese
  • 2 handfuls Parmesan cheese freshly grated
  • 16 cannelloni tubes
  • 200 g mozzarella broken up
  • 500 ml crème fraîche
  • 3 anchovies finely chopped
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4. Use a metal baking tray or ovenproof dish that fits the cannelloni snugly for optimal sauciness and crispiness on top. Using one pan for the whole recipe saves time on dishes. 2. Heat a pan on high with butter, olive oil, garlic, marjoram or oregano, and nutmeg. Once hot, add spinach in batches until wilted. Transfer spinach to a bowl to cool. 3. In the same pan, heat olive oil and cook garlic, basil stalks, and tomatoes. Add water, salt, pepper, and sugar. Simmer for 10 minutes until a loose sauce forms. Remove from heat, stir in basil leaves. 4. Squeeze excess liquid from cooled spinach, chop finely, then mix with ricotta and Parmesan. Pipe the mixture into cannelloni tubes. 5. Arrange filled cannelloni over tomato sauce in the pan or an ovenproof dish. 6. For the white sauce, combine crème fraîche, anchovies, Parmesan, salt, pepper, and water until spoonable. Drizzle over cannelloni, top with remaining Parmesan and mozzarella. Bake for 20-25 minutes until golden and bubbly.

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