Spinach and Ricotta Cannelloni
With few ingredients, spinach and ricotta cannelloni is deceivingly simple, light and delicious. This recipe will make two trays of cannelloni. One for now, one for later.
Otherwise, it can be easily halved.
800g spinach, or roughly two bunches of English spinach
A pinch of nutmeg
2 eggs, whisked
1 pot of simple tomato sauce
250g parmesan cheese
A handful of grated mozzarella (optional)
1 packet of dried cannelloni tubes
What you need to do
Boil the spinach with as little water as possible (just enough to produce steam in the pot. Drain and set aside to cool. Once cool, rinse the spinach with your hands, until no moisture comes out.
Finely chop the spinach with a knife.
Mix the chopped spinach with the ricotta, nutmeg, a handful of parmesan and egg in a bowl. Add salt and pepper to taste.
Preheat the oven 180°C and start your cannelloni by adding a ladle of tomato sauce to the bottom of your baking dish.
Pipe the ricotta mixture into tubes, laying them in your baking dish one by one.
Once you’ve covered the dish, add another couple of ladles of tomato sauce, until the cannelloni are completely covered.
Sprinkle parmesan cheese and mozzarella on top, and cover with foil.
Bake covered in foil for 35 minutes.
After 35 minutes, remove the foil and bake for a further 10-15 minutes, or until the top is golden brown.