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Spinach Ricotta Cannelloni

Ingredients

Tomato Sauce

  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 cup white onion chopped
  • 1 can 800 grams crushed tomatoes
  • 1 cup water
  • 1 tsp salt
  • 2 tbsp italian seasoning
  • 250 grams frozen spinach thawed
  • 500 grams Ricotta full fat
  • 1/3 cup Parmesan
  • 1 cup Mozzarella shredded
  • 1 egg
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 22 dried cannelloni tubes
  • 1 1/2 cups Mozzarella shredded

Instructions

Sauce

  1. Heat oil on medium heat in a large pot. Add garlic and onion and sauté for a few minutes.
  2. Pour in tomatoes and water and mix. Stir in Italian seasoning. Simmer for 10 minutes then set aside.

Filling

  1. Preheat oven to 350F.
  2. Add spinach in a colander and press out excess liquid.
  3. Place spinach, ricotta, parmesan, mozzarella, garlic, egg, salt, and pepper in a bowl and mix.
  4. Play down a layer of sauce in a large baking pan (about 21 x 26cm).
  5. Transfer filling to a piping bag, or a sturdy zip lock bag (cut an opening in the corner of the bag), and begin piping the filling into the cannelloni. Place in baking dish.
  6. Pour remaining sauce all over, cover with tinfoil, and cook for 30 minutes.
  7. Remove foil from cannelloni, sprinkle cheese all over, and cook for another 10-15 minutes. Enjoy!