Cannelloni Ricotta And Spinach

Ingredients:

400 g spinach

extra-virgin olive oil

¼ teaspoon ground nutmeg

1 onion

2 cloves of garlic

2 x 400 g tins of quality plum tomatoes

1 bay leaf

½ a bunch of fresh basil , (15g)

½ a lemon

1 large free-range egg

Parmesan cheese

250 g ricotta

150 g cannelloni , about 14 tubes

2 x 125 g mozzarella balls

Instructions:

Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat.

Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.

Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.

Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.

Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.

Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.

Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.

Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.

Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach in this recipe.

Thaw it completely and squeeze out any excess moisture before using.

Is there a substitute for cannelloni tubes if I can’t find them?

You can use manicotti shells or large pasta shells as a substitute for cannelloni tubes.

Can I omit the nutmeg from the recipe if I don’t have it on hand?

Yes, you can omit the nutmeg if you don’t have it.

It adds a subtle flavor, but the dish will still be delicious without it.

Is there a specific type of onion recommended for this recipe?

You can use any type of onion you prefer, such as yellow, white, or red onion.

Can I use dried basil instead of fresh basil?

While fresh basil adds a more vibrant flavor, you can substitute dried basil if needed.

Use about one-third the amount of dried basil compared to fresh.

Is there an alternative to using a piping bag for filling the cannelloni tubes?

You can use a small spoon or a Ziploc bag with a corner cut off to fill the cannelloni tubes if you don’t have a piping bag.

Can I prepare the dish ahead of time and bake it later?

Yes, you can assemble the cannelloni ahead of time and refrigerate it until you’re ready to bake.

Just be sure to increase the baking time slightly since the dish will be cold from the refrigerator.

What can I serve as a side dish with this cannelloni?

This cannelloni pairs well with a simple salad, garlic bread, or roasted vegetables.

Can I freeze the leftovers for future meals?

Yes, you can freeze the leftovers in an airtight container for up to 2-3 months.

Thaw in the refrigerator before reheating.

Is there a vegetarian option for this recipe?

Yes, this recipe is already vegetarian-friendly!