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Spinach Canneloni

Ricotta and Spinach Cannelloni

5 from 5 votes
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Cuisine Italian
Servings 6

Ingredients
  

  • 250 gm ricotta
  • 250 gm spinach frozen defrosted squeezed
  • 40 ml cream or milk (2 tablespoons)
  • 180 gm cheese grated (cheddar or parmesan or a mixture of both)
  • 1 packet dried cannelloni (they vary from 16-30 this recipe should cover)
  • 1 large zip lock bag
  • 720 ml jar of tomato passata (plain tomato puree)
  • 720 ml water
  • 1 diced onion
  • 1 grated carrot
  • 1/2 cup (approx) diced red capsicum
  • 2 cloves garlic
  • 1/2 cup of Japanese breadcrumbs or fresh rough ones
  • 60 ml olive oil (3 tablespoons)
  • salt and pepper

Instructions
 

  • large ovenproof pot or tray that goes on the top of the stove and then to the oven

Oven 200 C / 375 F , a large oven proof pot or try

  • Put the pot onto the stove and warm. Add the olive oil, onion, garlic, carrot and pepper and sweat till softened.
  • Add the tomato sauce and the equal amount of water and leave to simmer.
  • Next, I like to use the food processor to get this smooth- and because it is quick. Put the squeezed spinach, ricotta, all but a large handful of the cheese and cream with a pinch of salt and a grind of pepper into the food processor and puree.
  • Spoon this mixture into the zip lock bag (or a piping bag). and cut a little whole in 1 corner. Use this to fill each cannelloni by filling 1 end and then turning around to fill the other. Don't fill them too full as it will squeeze out everywhere when it cooks.
  • Once all the tubes are full, taste the tomato sauce for salt and pepper and add if needed. Then lay the cannelloni's into the pot in a single layer and only overlap if necessary. The sauce should cover the cannelloni's. Sprinkle with the left over cheese and the breadcrumbs.
  • Cover with a lid or foil and bake for 20 minutes before removing the lid and baking a further 10 minutes.
  • Test that the pasta is cooked by breaking one of the tubes, before taking out of the oven.