Spinach and Ricotta Cannelloni
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prep time15minuti
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cook time35minuti
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serves5people
Ingredients
Method
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Preheat oven to 200°C.
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Mix spinach, ricotta cheese, egg yolks, garlic, grated cheese, nutmeg, salt and pepper together thoroughly in a medium sized bowl.
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Fill cannelloni tubes with the prepared mixture.
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To make the sauce, heat olive oil in frying pan, add canned tomatoes, basil, salt and pepper and bring to the boil. Remove from heat.
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Grease an oven proof baking dish and pour layer of sauce over the base leaving enough to cover cannelloni.
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Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce. Sprinkle with grated cheese.
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Bake in oven at 200°C for 25-35 minutes (test by pricking with a skewer).
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Serve and enjoy with family and friends!
Tips & Tricks
- Cooking Tips for Beginners: Always taste your sauce and filling before assembling the dish to make sure the seasoning is just right, use a piping bag to fill the cannelloni tubes easily and neatly, and let the dish rest for a few minutes after baking to make serving smoother.
- Achieving the Perfect Sauce Texture: Simmer your sauce over low heat to let the flavors meld together, and if it becomes too thick, simply add a splash of water or stock to achieve the desired consistency.
- Common Mistakes to Avoid: Avoid overfilling the cannelloni tubes, as this can cause them to burst during baking; don’t skip covering the dish with foil, since it helps the pasta cook evenly; and be mindful not to use too much cheese on top, as it can overpower the dish’s flavor balance.
