Spinach Ricotta Cannelloni Recipe | Samsung Food App
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...
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Cooking tools:
- Baking dish
- Oven
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Measuring spoon
- Measuring cup
- Whisk
- Spoon
- Aluminum foil
- Kitchen towel
- Zip-top bag
- Pot
Ingredients
- 2 tbsp olive oil
- 1 onion (, finely chopped)
- 4 garlic clove (, minced)
- 1 bay leaf (, fresh (sub dried))
- 1/2 tsp each dried thyme and oregano
- 1/3 cup tomato paste
- 800 g / 28 oz canned crushed tomato
- 4 cups vegetable or chicken stock/broth (, low sodium)
- 1/3 cup Chardonnay or other dry white wine ((sub more stock))
- 3/4 tsp salt
- 1 1/2 tsp sugar
- 1/3 tsp black pepper
- 2/3 cup basil leaves (, roughly torn (recommended but not critical))
- 250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
- 500 g / 1 lb ricotta (, full fat please (Note 2))
- 1/3 cup parmesan (, finely shredded)
- 1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss))
- 1 egg
- 1 large garlic clove (, minced)
- Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional))
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
- 18 - 22 dried cannelloni tubes (250g pack) (or 14 manicotti tubes (8.8 oz) (Note 3))
- 1 1/4 cups shredded Mozzarella
- More basil and parmesan (, for garnish (optional))
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