Dinner

Spinach & Ricotta Cannelloni

Name: Spinach & Ricotta Cannelloni
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 8 cloves garlic, chopped; 3 tbsp caster sugar; 2 tblsp red wine vinegar; 3 400g cans chopped tomatoes; 1 bunch basil, leaves; 2 tubs mascarpone; 3 tbsp milk; 85g Parmesan; 2 mozzarella, sliced; 1kg spinach; 100g Parmesan; 3 tubs ricotta; nutmeg, pinch; 400g cannellini beans; cannelloni tubes, as needed

Cannelloni tubes filled with spinach, ricotta, and Parmesan, baked over a rich tomato sauce with creamy mascarpone and mozzarella.

1 hr 25 min
680 kcal
Vegetarian
Italian
Pasta

Mellowpan tip: Makes 8 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 8 servings

Steps

Step 1:
Make the tomato sauce: heat the olive oil in a large pan.
Step 2:
Fry the garlic for 1 minute.
1 min
Step 3:
Add the caster sugar, red wine vinegar, chopped tomatoes, and some seasoning.
Step 4:
Simmer for 20 minutes, stirring occasionally, until thick.
20 min
Step 5:
Add the basil.
Step 6:
Divide the tomato sauce between 2 or more shallow ovenproof dishes and set aside.
Step 7:
Make the mascarpone sauce by beating the mascarpone with the milk until smooth.
Step 8:
Season the mascarpone sauce and set aside.
Step 9:
Put the spinach in a large colander and pour over boiling water from a kettle to wilt it, working in batches if needed.
Step 10:
When cool enough to handle, squeeze out the excess water from the spinach.
Step 11:
Roughly chop the spinach.
Step 12:
Mix the spinach in a large bowl with 100g Parmesan and the ricotta.
Step 13:
Season well with salt, pepper, and nutmeg.
Step 14:
Heat the oven to 200C/180C fan/gas 6.
Step 15:
Using a piping bag or a plastic food bag with one corner snipped off, squeeze the filling into the cannelloni tubes.
Step 16:
Lay the tubes side by side on top of the tomato sauce.
Step 17:
Spoon the mascarpone sauce over the tubes.
Step 18:
Top with the remaining Parmesan and the mozzarella.
Step 19:
Freeze the uncooked cannelloni now, if desired, or cook it first and then freeze.
Step 20:
Bake for 30–35 minutes until golden and bubbling.
30–35 min
Step 21:
Remove from the oven and let stand for 5 minutes before serving.
5 min