Ingredients: |
Ingredients: Sauce
1 tbsp olive oil
1 garlic clove, finely chopped
1 small onion, finely chopped
28 ounces crushed tomatoes
1 cup water
1 tsp dried basil
Filling
8 ounces frozen, chopped spinach, thawed
1 pound ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1 large garlic clove, minced
1/8 tsp nutmeg
salt and pepper to taste
Cannelloni
18-22 dried cannelloni shells
1-1 1/2 cups shredded mozzarella
Basil for garnish
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Directions: |
Directions:Sauce:
Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato and water, stir then turn heat down to medium. Simmer for 5 minutes, then season to taste with salt and pepper and stir through basil (or use dried herbs). Set aside.
Filling:
Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
Assemble & Bake:
Preheat oven to 350F.
Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5" (the base, edges are sloped outwards).
Spread a bit of Sauce on the base.
Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
Pipe the filling into the tubes. Place in baking dish.
Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
Serve, garnished with extra basil if desired. |
This recipe for Spinach ricotta Cannelloni is from