Spinach + Ricotta Cannelloni
This is such a great weekend dish, as there are three elements made separately, that come together to create something so delicious. Of course, I always end up making this during the week, but once I sit down to eat it, all the hard work is forgotten.
You can use hard cannelloni tubes, which I prefer, or you can use pasta sheets, like lasagna, that you fill and roll up. The key difference between the two is going to be how “wet” your filling is. If using the hard pasta, you need the mix to be a little looser - I achieve this by keeping the wilted spinach juices. If you prefer to use soft pasta, emit this liquid.
This same recipe also works for stuffed shells.
Spinach + Ricotta Cannelloni
INGREDIENTS
18-20 cannelloni tubes (hard shells, no pre-cooking ones, I use Barilla)
75g mozzarella, grated or torn slices
SAUCE
2 garlic cloves, finely chopped
500ml passata
Olive oil
Salt, to taste
FILLING
250g baby spinach
2 garlic cloves, finely chopped
1 tbs olive oil
120g mozzarella, grated or finely chopped
1/4 cup grated parmesan
350g ricotta (I prefer smooth)
2 eggs
Handful chopped basil
Salt and pepper, to taste
BECHAMEL
25g butter
25g plain flour
500ml milk
1/8 tsp nutmeg
1/2 tsp salt
DIRECTIONS
To make the sauce, heat a good glug of olive oil in a pot, add the garlic, and when fragrant, add the passata and a cup of water (swirl the water in the bottle to get all the passata out). Season with salt, then place a lid on and let simmer for 30-45 minutes. Once done, pour into a large baking dish, roughly 30x35cm (you can also use more than one dish if required).
To make the filling, heat a little olive oil in a pan or pot, add in the garlic, and when fragrant, add in the spinach and continually mix through until it has completely wilted. Remove from the pan and place in a large bowl. Let cool slightly - don’t remove the liquid unless using pre-cooked pasta tubes or sheets. The extra liquid in the spinach will help cook the hard cannelloni tubes, and ensure the dish is moist.
Once the spinach has cooled a bit, cut it up sightly with a pair of kitchen scissors, add in the mozzarella, parmesan, ricotta, eggs, basil and season with salt and pepper. Mix through well. Then you can either pipe (easiest) or spoon the mix into the tubes, then lay on top of the sauce in rows. It can get a little messy - another option is to use lasagna sheets, where you can place the filling towards one end, and roll them up.
Once all done, set aside and make the bechamel. In a small pot, add the butter and allow it to melt and bubble slightly. Add in the flour and whisk until it bubbles again. Take the pot off the heat for a moment, and slowly add in the milk, a little at a time, whisking to remove any lumps. When all incorporated, put the pot back onto the heat and stir until it thickens and bubbles. Add in the nutmeg and salt, stir, then pour over the top of the cannelloni. Scatter over the remaining mozzarella.
Bake in a 180C oven for 30 minutes, or until golden. Let cool slightly before serving. Serves 6.
