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Spinach and ricotta cannelloni

Spinach and ricotta cannelloni

This is made possible by BBC Foods!

Ingredients

  • 125g/4½oz dried cannelloni tubes
  • 200g/7oz frozen spinach, defrosted
  • 250g/9oz ricotta
  • 20g/¾oz Parmesan (or a vegetarian hard cheese alternative), grated
  • ½ lemon, zest only
  • ¼ tsp freshly ground nutmeg
  • 400g tin chopped tomatoes
  • 1 tsp caster sugar
  • ½ tsp dried oregano
  • 150g/5½oz mozzarella ball
  • sea salt and freshly ground black pepper

Method

Before starting this recipe, make sure to preheat the oven at 200C/180C Fan/Gas 6! Or this will take longer to cook!

  1.  Choose a shallow baking dish into which the cannelloni will fit snugly. Once this is done, make sure to squeeze as much excess water as possible from the spinach and then chop it.
    1. Place in a bowl and add the ricotta, Parmesan, Lemon Zest, nutmeg and ½ teaspoon of Sea Salt. Ensure to mix this well!
  2. Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5in across.

  3. Fill the cannelloni tubes generously, and transfer them to the baking dish.

  4. Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper.

  5. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture.

  6. Tear the mozzarella over the tomato mixture, after this grind some black pepper over it.
  7. Bake for 20 to 30 minutes, and or wait until the pasta is cooked right through and when the sauce is bubbling. This also works when the cheese is browned a little bit

Before serving this dish, make sure to let rest for 5 minutes!

Banner and Image Credit: BBC

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