Cooking, Dinner, Pasta, Recipes

My Prayers have been Answered!

February 3, 2012

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!

 Spinach-Ricotta Cannelloni

serves 4

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
  • nutmeg
  • 16 cannelloni tubes
  • mozarella (either a 125g ball, or grated mozarella)
  • salt, pepper
  1. 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.
  2. 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.
  3. Preheat the oven to 180°C.
  4. In a bowl mix together the egg (scramble carefully) then add the ricotta, parmesan, and spinach and mix well. Add a dash of nutmeg.
  5. 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.
  6. 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!

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