Spinach Ricotta Cannelloni
Recipe VIDEO above. Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty tomato sauce and melted cheese. Great for freezing!First published in September 2017, this reader favourite recipe is included by popular demand in my debut cookbook D
Ingredients
5 servings
Instructions
- Sauté - Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 - 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
- Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
- Simmer - Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
- Blitz - Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove
- Basil - Stir in basil then cover to keep warm until required.
- Squeeze spinach - Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
- Mix filling - Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
- Preheat oven to 180°C/350°F (160°C fan).
- Pan - Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
- Smear - Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
- Fill tubes - Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!). Pipe the filling into the tubes.
- Assemble - Place cannelloni in baking dish. Pour over remaining Sauce, covering all the tubes.
- Bake covered (but naked) - Cover with foil, then bake for 30 minutes.
- Cheese it! Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
- Serve, garnished with extra parmesan and basil if desired.
Nutrition per serving
531kcal
💰 Cost Estimate
Total Ingredients
$17814.00
$17814.00
Per Serving
$3563.00/serving
$3563.00/serving
🏠 Savings
~$35628.00 vs buying!
~$35628.00 vs buying!
📋 Price Breakdown (88% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| olive oil | 2 tbsp | $42.00 |
| onion | 1 | $50.00 |
| arlic clove | 4 g | $6.00 |
| bay leaf | 1 | $1779.00 |
| each dried thyme and oregano | 0.5 tsp | $15.00 |
| tomato paste | 0.3333333333333333 cup | $17.00 |
| / 28 oz canned crushed tomato | 800 g | $421.00 |
| vegetable or chicken stock/broth | 4 cups | $352.00 |
| Chardonnay or other dry white wine | 0.3333333333333333 cup | $16.00 |
| salt | 0.75 tsp | $1.00 |
| sugar | 0.5 tsp | - |
| black pepper | 0.3333333333333333 tsp | $7.00 |
| basil leaves | 0.6666666666666666 cup | $3002.00 |
| / 8 oz frozen chopped spinach | 250 g | $614.00 |
| / 1 lb ricotta | 500 g | - |
| parmesan | 0.3333333333333333 cup | $87.00 |
| shredded cheese | 1 cup | $312.00 |
| egg | 1 | $55.00 |
| garlic clove | 1 large | $198.00 |
| Grated fresh nutmeg | - | - |
| cooking / kosher salt | 0.75 tsp | $1.00 |
| black pepper | 0.5 tsp | $11.00 |
| - 22 dried cannelloni tubes | 18 | $10714.00 |
| parmesan | 0.3333333333333333 cup | $87.00 |
| shredded Mozzarella | 0.25 cups | $27.00 |
| More basil and parmesan | - | - |
*Estimated market prices, may vary by region
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