One of my favorite vegetarian dishes is Cannelloni with spinach and ricotta! It’s easy to do, does not take a lot of time to prepare, can be done in advance and it’s great to have in the freezer if you do not have time to prepare a meal.
The acidity of tomatoes, together with the onctuous mix of spinach and ricotta, topped with oozing mozzarella and parmesan cheese make this dish a treat for every day and perfect for vegetarians or those who occasionally seek to replace daily meat.
My carnivorous boys are fan!
Recipe spinach and ricotta Cannelloni (4 – 6 people)
- 1 tbsp. olive oil
- 1 onion, finely diced
- 1 – 2 garlic cloves, chopped
- 1 400 g tin of chopped tomatoes
- 1 tbsp. of tomato puree
- 1 tsp of icing sugar
- 2 tbsp. of chopped fresh basil
- 450 g chopped fresh spinach (or frozen)
- 1 tbsp. olive oil
- 1 finely diced big onion
- 2 – 3 chopped garlic cloves
- 250 g Ricotta
- 1 lightly beaten egg
- ½ tsp nutmeg
- 14 Cannelloni tubes (130 g)
- 1 cup of grated Mozzarella
- ½ cup of grated Parmesan
Preheat the oven to 180 ° C.
To prepare the tomato sauce, heat the oil in a skillet. Add onion and garlic and brown over medium heat for 2 to 3 minutes then add tomatoes, tomato paste, sugar and 125 ml of water. Simmer for 20 minutes then stir in the basil. Season to taste.
To make the stuffing cook the spinach (If you use frozen spinach, just let it thaw). Squeeze the spinach with your hands to remove the water and chop finely.
Fry the onion and garlic in the oil.
Put the spinach in a large salad bowl, add the ricotta, egg and nutmeg and batter with a fork.
Fill the tubes with the spinach and ricotta mix.
Spread half of the tomato sauce into the bottom of an ovenproof dish. Arrange the stuffed cannelloni in a single, even layer. Top with remaining tomato sauce and sprinkle with cheese (parmesan and mozzarella). Leave 40 minutes in the oven, then let cool 10 minutes before serving.
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