Weeknight60min

Spinach & Ricotta Cannelloni

Name: Spinach & Ricotta Cannelloni
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 3.00 tablespoons Olive Oil; 8.00 cloves Garlic; 3.00 tablespoons Caster Sugar; 2.00 tablespoons Red Wine Vinegar; 1.00 pieces Chopped Tomatoes; 1.00 pieces Basil Leaves; 2.00 tub Mascarpone; 3.00 tablespoons Milk; 85.00 grams Parmesan; 2.00 pieces Mozzarella; 1.00 kilograms Spinach; 100.00 grams Parmesan; 3.00 tub Ricotta; 1.00 pinch Nutmeg; 400.00 grams Cannellini Beans

Vegetarian dish from Italian cuisine

Ásgeir Hólm

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Contains:DairySulfites

Ingredients

Adjust servings

3 tbsp
olive oil
8 cloves
garlic, chopped
3 tbsp
caster sugar
2 tbsp
red wine vinegar
1
chopped tomatoes
1
basil leaves
2 tub
mascarpone
3 tbsp
milk
3 oz(85 g)
parmesan
2
mozzarella, sliced
2⅕ lb(1 kg)
spinach
3½ oz(100 g)
parmesan
3 tub
ricotta
1 pinch
nutmeg
14 oz(400 g)
cannellini beans

Instructions

0/3 done

First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.