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Spinach & ricotta cannelloni with tomato sauce
Spinach & ricotta cannelloni with tomato sauce
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Cozy up with delicious spinach and ricotta cannelloni.
Ingredients:
  • 10g dried porcini mushrooms (see Notes)
  • 40ml (2 tbsp) olive oil
  • 1 small Spanish onion, finely chopped
  • 500g baby spinach leaves
  • 10.00 ml chopped fresh thyme
  • 30g unsalted butter
  • 250g button mushrooms, chopped
  • 250g fresh ricotta
  • 65g parmesan, grated
  • 250g cannelloni
  • 400g can diced tomatoes
  • 400g jar tomato passata (see Notes)
Instructions:
  • In a bowl, combine the irresistible porcini mushrooms with 60ml (1/4 cup) of boiling water, then set aside for 20 minutes. Meanwhile, preheat your oven to 180°C.
  • In a pan over medium heat, heat half of the oil then sauté onion for 1 minute. Stir in spinach, thyme, and half of the garlic, cooking until spinach is wilted. Set aside the mixture.
  • In the pan, melt butter with oil. Add in the rest of the garlic and button mushrooms. Drain porcini mushrooms, saving the liquid, and include them in the pan. Cook for 1 minute.
  • Combine the spinach and mushroom mixture in a food processor, then transfer to a large bowl. Mix in the ricotta and 40g of parmesan, and season generously.
  • Pipe the ricotta mixture into the cannelloni and transfer them to a greased ovenproof dish.
  • Mix diced tomatoes with tomato passata and reserved porcini liquid. Add seasoning, pour over cannelloni, cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining parmesan, and bake for an additional 10 minutes.

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