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December 24, 2022
Spinach and Ricotta Cannelloni
50 minutes
Easy
Serves: 4
Description
YESSSS!! This cannelloni is such a delicious meal...and EASY AS! I've separated the cannelloni and the sauce.. so trust me, it's not gonna be as daunting as it looks! It's super simple, easy and the whole fam will absolutely adore you for it.
Ingredients
Cannelloni
500g ricotta
250g frozen spinach, thawed and excess water squeezed out
1 onion, diced
1 egg
2 garlic cloves, crushed
Pinch of nutmeg
Salt and pepper
½ cup of grated parmesan cheese
1 packet of san remo instant cannelloni
Sauce
2 x 400g cans of crushed tomatoes
1 cup of chicken or vegetable stock
4 garlic cloves
1 brown onion, diced
Half a small red chilli, chopped finely
Generous pinch of Salt and pepper
Pinch of sugar
10 basil leaves
1 tsp cinnamon
2 tsp of dried oregano
Cooking Directions
- Pre-heat oven to 180 degrees.
- Defrost the spinach in the microwave and squeeze out any excess water. Place ricotta into a separate bowl and add spinach, egg, nutmeg, onion and salt and pepper. Mix thoroughly.
- In a saucepan sauté the onion, garlic and chilli with a splash of oil until the onion is translucent. Add spices and stir through.
- Pour the tomatoes and leave this to simmer for 10-15 minutes before taking off heat.
- Using the San Remo Instant cannelloni, stuff each cannelloni with the spinach and ricotta mixture and set into the baking dish.
- Repeat and continue until mixture is used.
- Cover the cannellonis with the tomato sauce. Ensure they are fully covered, if not add some chicken stock to the dish so it coveres (this is to ensure the pasta cooks).
- Lastly, sprinkle the parmesan cheese over the top and cover with al foil.
- Bake for 45 minutes on 180 degrees.
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