Spinach Ricotta Canneloni
- 1822
Canneloni
- 30
g
grated parmesan
- 100
g
grated mozzarella
- 1
Tbsp
basil for garnish (optional)
Sauce
- 1
onion
- 4
cloves garlic
- 120
g
tomato paste
- 800
g
pureed tomatoes
- 1
l
vegetable broth
- 80
ml
white wine
- 1
bay leav
- 1
tsp
dried thyme
- 1
tsp
dried oregano
- 2
Tbsp
olive oil
- 1
tsp
salt
- 2
tsp
sugar
- 1
tsp
black pepper
- 2
tsp
basil
Filling
- 250
g
frozen spniace
- 500
g
ricotta
- 30
g
grated parmesan
- 100
g
grated grated cheese (1)
- 1
egg
- 2
cloves garlic
- 1
tsp
nutmeg
- 1
tsp
salt
- 1
tsp
black pepper
- Dice onion and mince garlic, unfreeze spinach
- Heat up olive oil in a pot and add onion, sautee until transparent
- Add garlic, bay leaf, thyme and oregano, continue sauteeing for 30s
- Add wine, reduce heat and simmer until the wine has evaporated (about 2min)
- Add tomatoes and broth, simmer on low heat for about 20min
- Remove bay leaf, season with salt, pepper, sugar and basil then remove from heat (2)
- Press out water from spinach, then mix with other filling ingredients
- Preheat oven to 180c upper/lower (or 160C convection)
- Spread about 200ml of the sauce in a baking pan
- Fill the canneloni with the prepared filling and place on top of the sauce (3)
- Cover the canneloni with the remaining sauce and add lid (4)
- Bake for 30min, then remove the lid, add cheese
- Bake for another 15min until the cheese is melted
Notes
(1) Mozzarella, Cheddar or Gruyere
(2) Optionally, use a mixer to pulse the sauce for thicker consistency
(3) to fill the canneloni, either use a small spoon/knife or ziplock bag with a hole
(4) If the baking pan has no lid, use aluminum foil
