Appetizers, Mains, RECIPES

Spinach & Ricotta Cannelloni

*Makes 18 cannellonis

INGREDIENTS:

  • 2 1/2 cups of Ricotta (see my easy recipe that you can prepare in advance) or you can buy store bought
  • 3 cups of your favorite tomato sauce or store bought (one 700ml jar)
  • 2 tablespoons olive oil
  • ½ yellow onion, chopped
  • 2 garlic cloves, minced
  • 142 grams/5 oz of spinach
  • Fresh basil leaves (scissorred), 20 grams approximately
  • 18 oven ready cannellonis (Way easier to stuff !)
  • INSTRUCTIONS:
  • Preheat your oven to 350F
  • Heat the oil in a skillet over medium-high heat. When hot, add in the onion and garlic, sauté until the onion begins to soften but doesn’t brown. Reduce the heat to low, add in the spinach and cover. Check and stir the spinach every minute until the spinach has wilted. 
  • In a bowl add the cooked spinach and onions to the ricotta and stir with a wooden spoon. Add in the basil, keep some basil leaves for garnish if you wish.
  • Brush the bottom of your oven dish pan with oil so that the cannellonis dont stick.
  • Scoop the ricotta mixture into a large (16 inch) pipping bag. Fill the cannelloni noodles by squeezing some of the ricotta into one end of a noodle, flipping the noodle over and filling from the other side. Lay the stuffed noodles in the baking dish in a single layer. Cover with the tomato sauce making sure each noodle is coated. 
  • Follow the baking directions on your pasta package, it may vary.
  • Remove from the oven and garnish with basil leaves. 

Yum !!! perfect as an appetizer or main course

Cristina for Peas & Peace

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s