For the last 1.5 years I have been asking the employees at the local grocery store if they happen to have cannelloni or if they could order it for me. I was sick and tired of cooking spaghetti or penne, all I wanted was cannelloni that I could fill with the most amazing filling there is.
And last week while I was doing my weekly grocery shopping, strolling through one of the aisles, ticking off one thing after the other from my shopping list I glanced up and there they were. The item I had been waiting for since October 2010…cannelloni. Of course for dinner that night it only felt right to prepare Spinach-Ricotta Cannelloni and it was so worth the wait!
You will need:
- 1-2 tbsp. olive oil
- 1 onion, chopped
- 2-3 garlic cloves, chopped or minced
- 1 can (400g) chopped tomatoes
- 1 handful cherry tomatoes, cut into quarter
- 250g spinach
- 1 pack (250g) ricotta
- 1 large egg
- 20g parmesan (optional), grated
- 16 cannelloni tubes
- mozarella (either a 125g ball, or grated mozarella)
- salt, pepper
- Begin by preparing the sauce: heat up the olive oil, add the onion and garlic and sautée for 2-3 minutes. Then add the chopped tomatoes and cut cherry tomatoes and let the sauce simmer for about 20 minutes. Stir occasionally.
- Wash the spinach and in a large pot of boiling water, blanch the spinach for 2-3 minute. Drain and immediately cool with water. Squeeze out the excess water.
- Preheat the oven to 180°C.
- In a bowl mix together the egg (scramble carefully) then add the ricotta, parmesan, and spinach and mix well. Add a dash of nutmeg.
- Now fill the cannelloni tubes with the ricotta mixture. I used a small spoon and pressed ricotta as far down as possible. Place them in an oven proof dish. Repeat with the rest of the ricotta.
- When all the tubes are filled, carefully pour the tomato sauce over the tubes and bake in the oven for 30-40 minute. After about 20 minutes you can add the mozarella.
Even though you can’t really see a lot of spinach in the pictures, I swear it was packed with it!
Have a lovely weekend!