Spinach & Ricotta Cannelloni

Delicious vegetarian Italian dish that serves 3-4


1 tbsp olive oil
2 garlic cloves (crushed)
1 tbsp caster sugar
1 tbsp red wine
400g can chopped tomatoes
few pinches of basil leaves

250g tub mascarpone
1 tbsp milk
30g Parmesan (grated)
125g balls mozzarella (sliced)

300g spinach
30g Parmesan (grated)
250g tub ricotta
large pinch grated nutmeg
150g dried cannelloni or rolled lasagne sheets

First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, wine, 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. Set aside. Make the topping by beating the mascarpone with the milk until smooth, season, then set aside.

Put the spinach in a large colander / sieve and pour over a kettle of boiling water to wilt it. When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 30g parmesan and ricotta. Season with salt, pepper and the nutmeg.

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 or spoon a line of filling onto one end of a lasagne sheet and roll up. 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.


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