Cannelloni with Ricotta and Spinach- Italian delight!
Ingredients: For the Cannelloni:
22-24 cannelloni tubes 700 g blanched or frozen spinach (chopped) 500 g ricotta 4 eggs 100 g finely grated Parmesan 2-3 garlic cloves, crushed ½ tsp nutmeg Salt and pepper to taste For the Tomato Sauce:
400 g tomato paste 1 onion, finely chopped 4 garlic cloves, minced 1 tbsp oil, 1 tbsp butter 1 tsp dried basil (or more to taste) Fresh basil (a handful) 100 ml white wine Salt and pepper to taste ½ cup water Additional Ingredients:
150 g grated mozzarella (or another cheese like Gouda, Edam, Emmental) 50 g butter (for greasing the pan) 200 ml cooking cream (35% fat)
Heat oil and butter in a pan, then sauté the chopped onion until soft and translucent. Add the minced garlic and cook for another minute. Stir in the tomato paste, dried basil, white wine, water, salt, and pepper. Simmer on low heat for about 15 minutes until the sauce thickens.
If using fresh spinach, blanch it in boiling water for 1 minute, drain, and finely chop. If using frozen spinach, thaw and drain excess water. In a large bowl, mix the ricotta, grated Parmesan, eggs, garlic, nutmeg, salt, and pepper. Add the spinach and stir until well combined.
Butter a 22 x 33 cm baking dish and spread a thin layer of tomato sauce on the bottom.Transfer the ricotta-spinach filling into a piping bag (or use a plastic bag with a corner cut off) and carefully fill each cannelloni tube. Arrange the filled cannelloni in a single layer in the baking dish.
Pour the remaining tomato sauce evenly over the cannelloni. Drizzle the cooking cream over the sauce and sprinkle with grated mozzarella or your preferred cheese.
Bake for 35-40 minutes at 180°C, or until the top is golden and bubbling.
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Cannelloni with Ricotta and Spinach- Italian delight!
Ingredients:
For the Cannelloni:
22-24 cannelloni tubes
700 g blanched or frozen spinach (chopped)
500 g ricotta
4 eggs
100 g finely grated Parmesan
2-3 garlic cloves, crushed
½ tsp nutmeg
Salt and pepper to taste
For the Tomato Sauce:
400 g tomato paste
1 onion, finely chopped
4 garlic cloves, minced
1 tbsp oil, 1 tbsp butter
1 tsp dried basil (or more to taste)
Fresh basil (a handful)
100 ml white wine
Salt and pepper to taste
½ cup water
Additional Ingredients:
150 g grated mozzarella (or another cheese like Gouda, Edam, Emmental)
50 g butter (for greasing the pan)
200 ml cooking cream (35% fat)
Heat oil and butter in a pan, then sauté the chopped onion until soft and translucent. Add the minced garlic and cook for another minute. Stir in the tomato paste, dried basil, white wine, water, salt, and pepper. Simmer on low heat for about 15 minutes until the sauce thickens.
If using fresh spinach, blanch it in boiling water for 1 minute, drain, and finely chop. If using frozen spinach, thaw and drain excess water. In a large bowl, mix the ricotta, grated Parmesan, eggs, garlic, nutmeg, salt, and pepper. Add the spinach and stir until well combined.
Butter a 22 x 33 cm baking dish and spread a thin layer of tomato sauce on the bottom.Transfer the ricotta-spinach filling into a piping bag (or use a plastic bag with a corner cut off) and carefully fill each cannelloni tube. Arrange the filled cannelloni in a single layer in the baking dish.
Pour the remaining tomato sauce evenly over the cannelloni. Drizzle the cooking cream over the sauce and sprinkle with grated mozzarella or your preferred cheese.
Bake for 35-40 minutes at 180°C, or until the top is golden and bubbling.
Enjoy, save & follow for more!
Lady Gourmet
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