Spinach and Ricotta Cannelloni

25 mins
Serves 4
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Directions

  1. 1Heat oil in a large skillet over medium heat.
  2. 2Heat oil in a large skillet over medium heat.
  3. 3Heat oil in a large skillet over medium heat.
  4. 4Sweat your onions until they are soft and translucent.
  5. 5Sweat your onions until they are soft and translucent.
  6. 6Sweat your onions until they are soft and translucent.
  7. 7Add garlic and chili.
  8. 8Add garlic and chili.
  9. 9Add garlic and chili.
  10. 10Add your crushed tomatoes.
  11. 11Add your crushed tomatoes.
  12. 12Add your crushed tomatoes.
  13. 13Add some water to one of the cans, swirl, and empty into the pan.
  14. 14Add some water to one of the cans, swirl, and empty into the pan.
  15. 15Add some water to one of the cans, swirl, and empty into the pan.
  16. 16Add your basil, salt, and pepper.
  17. 17Add your basil, salt, and pepper.
  18. 18Add your basil, salt, and pepper.
  19. 19Let the sauce simmer until the other ingredients are prepared.
  20. 20Let the sauce simmer until the other ingredients are prepared.
  21. 21Let the sauce simmer until the other ingredients are prepared.
  22. 22Add spinach to a deep pan with a splash of water, cover, and let it wilt.
  23. 23Add spinach to a deep pan with a splash of water, cover, and let it wilt.
  24. 24Add spinach to a deep pan with a splash of water, cover, and let it wilt.
  25. 25Once the spinach leaves are tender and slightly wilted, take them out and place them in a mesh strainer.
  26. 26Once the spinach leaves are tender and slightly wilted, take them out and place them in a mesh strainer.
  27. 27Once the spinach leaves are tender and slightly wilted, take them out and place them in a mesh strainer.
  28. 28Let the spinach cool completely.
  29. 29Let the spinach cool completely.
  30. 30Let the spinach cool completely.
  31. 31Once cooled, squeeze out most of the liquid and then finely chop the spinach.
  32. 32Once cooled, squeeze out most of the liquid and then finely chop the spinach.
  33. 33Once cooled, squeeze out most of the liquid and then finely chop the spinach.
  34. 34In a separate bowl, add ricotta, mozzarella, parmesan cheese, chopped spinach, one egg, nutmeg, and some basil.
  35. 35In a separate bowl, add ricotta, mozzarella, parmesan cheese, chopped spinach, one egg, nutmeg, and some basil.
  36. 36In a separate bowl, add ricotta, mozzarella, parmesan cheese, chopped spinach, one egg, nutmeg, and some basil.
  37. 37Season with more than just a pinch of salt and mix to combine.
  38. 38Season with more than just a pinch of salt and mix to combine.
  39. 39Season with more than just a pinch of salt and mix to combine.
  40. 40Add half of the tomato sauce to the bottom of a baking tray.
  41. 41Add half of the tomato sauce to the bottom of a baking tray.
  42. 42Add half of the tomato sauce to the bottom of a baking tray.
  43. 43Take out your lasagna sheets and cut them in half.
  44. 44Take out your lasagna sheets and cut them in half.
  45. 45Take out your lasagna sheets and cut them in half.
  46. 46Lay the fresh lasagna sheets flat and add some of the spinach and cheese mixture at one end.
  47. 47Lay the fresh lasagna sheets flat and add some of the spinach and cheese mixture at one end.
  48. 48Lay the fresh lasagna sheets flat and add some of the spinach and cheese mixture at one end.
  49. 49Slowly roll the sheet to form a tube.
  50. 50Slowly roll the sheet to form a tube.
  51. 51Slowly roll the sheet to form a tube.
  52. 52Lay the cannelloni tubes side by side in the baking pan, seam side down.
  53. 53Lay the cannelloni tubes side by side in the baking pan, seam side down.
  54. 54Lay the cannelloni tubes side by side in the baking pan, seam side down.
  55. 55Pour over the remaining sauce, covering all of the tubes.
  56. 56Pour over the remaining sauce, covering all of the tubes.
  57. 57Pour over the remaining sauce, covering all of the tubes.
  58. 58Add some extra mozzarella, parmesan cheese, and then drizzle with olive oil.
  59. 59Add some extra mozzarella, parmesan cheese, and then drizzle with olive oil.
  60. 60Add some extra mozzarella, parmesan cheese, and then drizzle with olive oil.
  61. 61Cover with foil, then bake for 25 minutes at 195 degrees Celsius.
  62. 62Cover with foil, then bake for 25 minutes at 195 degrees Celsius.
  63. 63Cover with foil, then bake for 25 minutes at 195 degrees Celsius.
  64. 64Serve with fresh basil and grated parmesan cheese.
  65. 65Serve with fresh basil and grated parmesan cheese.
  66. 66Serve with fresh basil and grated parmesan cheese.

Ingredients

  • Oil
  • Oil
  • Oil
  • Onions
  • Onions
  • Onions
  • Garlic
  • Garlic
  • Garlic
  • Chili
  • Chili
  • Chili
  • 2 cans Crushed tomatoes
  • 2 cans Crushed tomatoes
  • 2 cans Crushed tomatoes
  • Water
  • Water
  • Water
  • Basil
  • Basil
  • Basil
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Spinach
  • Spinach
  • Spinach
  • Ricotta
  • Ricotta
  • Ricotta
  • Mozzarella
  • Mozzarella
  • Mozzarella
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • Nutmeg
  • Nutmeg
  • Nutmeg
  • Lasagna sheets
  • Lasagna sheets
  • Lasagna sheets
  • Olive oil
  • Olive oil
  • Olive oil

Equipment

Large skilletWooden spoonDeep panLidMesh strainerChopping boardKnifeSeparate bowlBaking trayFoilOven

Tips

  • When making the filling, season with more than just a pinch of salt to enhance the flavors.
  • Serve with fresh basil and grated Parmesan cheese if you are a cheese lover.