Homemade Spinach and Ricotta Cannelloni

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Step 1.

Preheat oven to 180°C/356°F.

Step 2.

Start with the tomato sauce. Chop the cloves of garlic. Fry in a pan with a glug of olive oil until soft.

Step 3.

Pour in your tins of tomatoes. Add a splash of water to the tins to get all the leftover tomato off the sides, and pour that in.

Step 4.

Pour in your balsamic vinegar, and let that simmer until it resembles a thick sauce. Add a handful of chopped basil, season with salt and pepper, remove from the heat and set aside.

Step 5.

Filling time. Wilt all your spinach in a pan. Squeeze it so you get rid of any excess water, and then chop it up. Put in a bowl, and add your ricotta, half your Italian style hard cheese (grated), the zest of a lemon, some salt, pepper and olive oil. Mix everything together.

Step 6.

Stuffing time. Spoon the filling into any bag with a corner. Cut a little hole in the corner, and then squeeze the filling into the cannelloni tubes. Line the tubes up in a baking dish.

Step 7.

Cover the stuffed tubes with tomato sauce. Top everything with slices of mozzarella. Grate the rest of the Italian style hard cheese over the top.

Step 8.

Place in an oven for 30 minutes or until the cheese is golden. Bish bash bosh. Done. Enjoy!

If you don’t have a piping bag, just whack the filling in any bag with a corner, squidge it to one end, cut a tiny hole out of the corner and squeeze it out of that.

250g Cannelloni Tubes
3 Cloves of Garlic
100g Italian Style Hard Cheese
300g Mozzarella
400g Spinach
Bunch of Basil
250g Ricotta
800g Chopped Tomatoes (2 Tins)
1 Lemon
3 Tbsp Balsamic Vinegar
Olive Oil