Baked Ricotta And Spinach Cannelloni (Print Version)
# Ingredients:
→ Sauce
01 -
2 cloves Garlic, minced
02 -
1/2 medium Onion, diced
03 -
2 cans (800 g) Tomatoes
04 -
1/3 cup Tomato Paste
05 -
1/2 cup Basil, fresh
06 -
1/2 tsp Dried Oregano
07 -
1 tsp Salt
08 -
1/2 tsp Freshly Ground Black Pepper
09 -
1 tsp Sugar
→ Filling
10 -
500 g Ricotta Cheese
11 -
250 g Fresh Spinach
12 -
1 Egg
13 -
1/2 cup Parmesan Cheese
14 -
1 1/2 cups Mozzarella Cheese
15 -
a pinch of Nutmeg
16 -
1 tsp Salt
17 -
1/2 tsp Pepper
→ To assemble
18 -
250 g Cannelloni Pasta
19 -
1 cup Mozzarella Cheese, grated
20 -
1/3 cup Parmesan Cheese, grated
21 -
Fresh Basil for garnish
# Instructions:
01 -
Heat olive oil over medium heat. Saute onion and garlic until fragrant and translucent, about 2 minutes. Add tomatoes, tomato paste, dried oregano, salt, sugar, and black pepper. Simmer for 20 minutes. Turn off heat, then puree with a hand blender until smooth. Add basil and cook for 2 more minutes, then set aside.
02 -
Chop spinach and wilt it over low heat. Transfer spinach to a mixing bowl and combine it with ricotta cheese, egg, parmesan cheese, mozzarella cheese, nutmeg, salt, and pepper until thoroughly mixed. Transfer the filling into a piping bag.
03 -
Preheat oven to 180℃. Spread 1 cup of sauce on the base of a baking dish. Fill each cannelloni with the prepared filling and arrange them in the baking dish. Pour remaining sauce over the cannelloni, then top with mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes.
04 -
After 30 minutes, remove the foil. Bake uncovered for an additional 10 minutes, or until the cheese is bubbling and golden.
05 -
Garnish the baked cannelloni with fresh basil and serve immediately.
# Notes:
01 -
Using fresh spinach ensures vibrant color and flavor in the filling.
02 -
For a smoother sauce, puree the mixture thoroughly.