Spinach & Ricotta Cannelloni
“Discover the joy of making Spinach & Ricotta Cannelloni at home. This 35-minute italian recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Spinach & Ricotta Cannelloni at home. This 35-minute italian recipe delivers authentic flavors that will make your taste buds sing.
This Spinach & Ricotta Cannelloni brings the heart of Italian cooking right to your kitchen. Rooted in traditions passed down through generations, it captures the essence of la dolce vita.
The beauty of Italian cuisine lies in its simplicity. Quality ingredients, prepared with care and love, transform into something extraordinary. This recipe honors that tradition while making it accessible for the modern home cook.
Whether you're cooking for family, friends, or just yourself, this dish promises to deliver authentic flavors that transport you straight to the trattorias of Italy.
📋 Spinach & Ricotta Cannelloni
📝 Ingredients
- •3 tbsp Olive Oil
- •8 cloves chopped Garlic
- •3 tbsp Caster Sugar
- •2 tblsp Red Wine Vinegar
- •3 400g Cans Chopped Tomatoes
- •Bunch Basil Leaves
- •2 tubs Mascarpone
- •3 tbsp Milk
- •85g Parmesan
- •2 sliced Mozzarella
- •1kg Spinach
- •100g Parmesan
- •3 tubs Ricotta
- •pinch Nutmeg
- •400g Cannellini Beans
👨🍳 Instructions
- 1
First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
- 2
Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
- 3
Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.
💡 Why This Recipe?
Discover the joy of making Spinach & Ricotta Cannelloni at home. This 35-minute italian recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality Olive Oil
- 4Taste as you go and adjust seasonings to your preference
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