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Spinach & ricotta cannelloni
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Total Time:
1 hour 30 minutes
Kid-friendly pasta dish that's easy and impressive.
Ingredients:
  • 400 g spinach
  • extra-virgin olive oil
  • ¼ teaspoon ground nutmeg
  • 1 onion
  • 2 cloves of garlic
  • 2 x 400 g tins of quality plum tomatoes
  • 1 bay leaf
  • ½ a bunch of fresh basil (15g)
  • ½ a lemon
  • 1 large free-range egg
  • Parmesan cheese
  • 250 g ricotta
  • 150 g cannelloni about 14 tubes
  • 2 x 125 g mozzarella balls
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. In a large pan over low heat, cook the spinach with a drizzle of olive oil, nutmeg, sea salt, and black pepper until wilted. Transfer to a bowl to cool slightly. In the same pan, sauté diced onion until soft, then add crushed tomatoes, garlic, bay leaf, basil, and lemon zest. Simmer for 20 minutes until thickened, then season. Squeeze excess moisture from the spinach and chop it on a board. Mix with ricotta, egg, and Parmesan. Fill cannelloni tubes using a piping bag. Place in an oven dish, top with tomato sauce, basil, mozzarella slices, olive oil, and seasoning. Bake for 35-40 minutes until golden and pasta is tender. Let it sit before serving with fresh basil leaves.

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