This classic Italian dish combines the creamy richness of ricotta cheese with the earthy freshness of spinach, all wrapped in delicate pasta tubes and baked to perfection. Perfect for a cozy family dinner or a gathering with friends.
Preparation time: 55 mins
Difficulty: Moderate
Servings: 4-6
Ingredients:
- 400 g spinach
- extra-virgin olive oil
- ¼ teaspoon ground nutmeg
- 1 onion
- 2 cloves of garlic
- 2 x 400 g tins of diced tomatoes
- 1 bay leaf
- 15g fresh basil
- ½ a lemon
- 1 large free-range egg
- Parmesan cheese
- 250 g ricotta
- 150 g cannelloni , about 14 tubes
- 300g mozzarella
Instructions:
- Preheat the oven to 180°C
- Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Place in a bowl and set to one side to cool a little.
- Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
- Add the diced tomatoes, garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon, then simmer for 20 minutes until the sauce has thickened. Season to taste.
- Squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up.
- Beat the egg and grate 2 teaspoons of Parmesan cheese. Stir in the ricotta, and spinach. Season.
- Use a piping bag or your hands to fill the cannelloni tubes with the ricotta mixture and lay them in a 20cm x 25cm oven dish.
- Spread the tomato sauce over the cannelloni. Sprinkle the mozzerrella and remaining basil over the dish and season.
- Cook in the oven for 35 to 40 minutes or till the top is golden and the pasta tender. Remove from the oven and let stand for a few minutes before serving.
- Enjoy!
Note: If the top browns too fast, cover the dish with foil.