Spinach & Ricotta Cannelloni

By RecipeTin Eats · 75 min

Ingredients

Instructions

1. Heat the olive oil in a small pot over medium-high heat. Add the garlic, onion, bay leaf, thyme and oregano and cook 3 to 4 minutes until the onion is translucent. Add the tomato paste and cook 1 minute.
2. Add the wine, turn the heat to high and boil hard until mostly evaporated, about 2 minutes.
3. Add the tomatoes, stock, sugar, salt and pepper. Stir and simmer on medium-low for 20 minutes.
4. Remove the bay leaf and blend with a stick blender until smooth. Simmer 1 more minute, then take off the heat.
5. Stir in the basil and cover to keep warm.
6. Squeeze the thawed spinach in a colander to remove most of the liquid, without drying it completely.
7. Mix the spinach with the remaining filling ingredients. Taste and adjust salt and pepper.
8. Preheat the oven to 180°C (350°F, 160°C fan). Choose a baking dish that fits about 20 cannelloni (mine is 21 x 26 cm / 8.5 x 10.5 in).
9. Spread 1 cup of sauce over the base of the dish.
10. Pipe or spoon the filling into the cannelloni tubes, using a large nozzle or a strong zip-lock bag.
11. Arrange the filled tubes in the dish and pour the remaining sauce over them, covering all the tubes.
12. Cover with foil and bake 30 minutes. Remove the foil, scatter over the parmesan then the mozzarella, and bake a further 15 minutes until the cheese has melted.
13. Serve, topped with extra parmesan and basil if you like.

Summarized from RecipeTin Eats's video. Watch it for the details.

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