Spinach and Ricotta Cannelloni - Sofia Foodie Recipes

Ingredients

Ingredients:
• 2 fresh lasagne sheets, cut in half, or 6 dried cannelloni tubes Tomato Sauce:
• 1 tbsp (15 ml) extra virgin olive oil
• 1 garlic clove, thinly sliced
• 200 g (7 oz) tin of chopped tomatoes
• Salt and black pepper to taste
Filling:
• 100 g (3.5 oz or about 2 cups packed) fresh spinach
• 100 g (3.5 oz or about ½ cup) ricotta cheese
• 1 garlic clove, finely minced
• 5 g (0.2 oz or about 1 tbsp) grated Parmesan cheese
• Freshly grated nutmeg to taste
• Freshly ground black pepper to taste
• Salt to taste
Béchamel Sauce:
• Use store-bought béchamel sauce or make it at home. (See the first comment for a detailed béchamel recipe, or let me know in the comments, and I'll send you one via direct message.)
Topping:
• 50 g (1.8 oz or about ½ cup) grated Mozzarella cheese
• 10 g (0.4 oz or about 2 tbsp) grated Parmesan cheese

Cooking Instructions

Start by preparing a simple tomato sauce. Heat 1 tbsp (15 ml) olive oil in a pan over low-medium heat. Add the sliced garlic and cook until soft but not browned, about 30-45 seconds. Add the chopped tomatoes and simmer for 20 minutes, stirring occasionally. Season with salt and black pepper to taste.

For the filling, heat a small amount of olive oil in a large pan over low-medium heat. Add the minced garlic and fry gently for 5 minutes. Add the spinach and cook until just wilted, about 2-3 minutes. Transfer to a bowl and let cool slightly.

In the bowl, combine the spinach with the ricotta, 5 g (1 tbsp) grated Parmesan, a pinch of freshly grated nutmeg, salt, and black pepper. Mix well and taste to adjust seasoning as needed.

If using fresh lasagne sheets, blanch them in boiling water for 1-2 minutes, then plunge into iced water to stop cooking. Place 1-2 spoonfuls of the spinach mixture along the width of each sheet, then roll into cannelloni shapes. If using dried cannelloni tubes, spoon the filling into a piping bag and pipe it into the tubes.

Spread the tomato sauce evenly over the bottom of an ovenproof dish.
Arrange the filled cannelloni on top of the sauce.

Spoon the béchamel sauce over the cannelloni, ensuring they are well covered. Sprinkle with 50 g (½ cup) grated Mozzarella and 10 g (2 tbsp) grated Parmesan. Preheat the oven to 180°C (356°F). Bake for 15 minutes if using fresh pasta, or 30-35 minutes if using dried cannelloni tubes, until golden and bubbling. Serve hot.

Chef's Note

Enjoy!