Spinach Ricotta Cannelloni Recipe | Samsung Food App

Spinach Ricotta Cannelloni Recipe | Samsung Food App

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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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