Go Back
homemade Delicious spinach & ricotta cannelloni bake photo

Delicious spinach & ricotta cannelloni bake

A comforting baked cannelloni filled with spinach and ricotta in a homemade tomato sauce and gooey mozzarella.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 6 servings

Equipment

  • large heavy-based pot
  • large non-stick frying pan
  • Baking Dish
  • potato masher or wooden spoon
  • Mixing Bowl
  • piping bag or small spoon
  • Oven

Ingredients
  

  • 2 tins Italian whole peeled tomatoes
  • 1 large white onion halved (removed after simmering)
  • 40-60 g butter for tomato sauce
  • to taste good quality sea salt flakes (such as Maldon)
  • to taste black pepper
  • 500 g spinach de-veined and de-stalked (approx. 2 x 250 g)
  • 2 Tbsp olive oil for frying onions
  • 2 small red onions or one large, finely chopped
  • 2-3 cloves garlic minced
  • 2 Tbsp butter for béchamel
  • 2 Tbsp flour for roux
  • 1/2 cup milk plus a little more if needed
  • 250 g ricotta
  • 3 Tbsp grated Parmesan
  • 1/4 tsp grated nutmeg
  • small handful fresh basil leaves shredded
  • 250 g mozzarella or fior di latte two 125 g balls, torn or sliced
  • a drizzle olive oil for drizzling before baking
  • 14-16 cannelloni tubes

Instructions
 

  • Make the tomato sauce: add the whole peeled tomatoes to a large heavy-based pot, squash with a potato masher (or chop), add the halved white onion, 40–60 g butter, salt and pepper, then simmer gently for 45 minutes; remove and discard the onion.
  • Cook the spinach in a pan or pot until just wilted, drain well, let cool, then roughly chop and squeeze out excess water.
  • Heat 2 Tbsp olive oil in a large non-stick pan over low heat and gently soften the chopped red onion for about 5 minutes without browning.
  • Add 2 Tbsp butter and the minced garlic to the softened onions and cook for about 1 minute until fragrant.
  • Sprinkle in 2 Tbsp flour and stir to form a roux; cook briefly, then add the milk slowly while stirring until a thick béchamel forms, adding a little more milk if too thick and cooking until the raw flour taste is gone.
  • Stir the chopped spinach into the béchamel, season with salt, pepper and 1/4 tsp grated nutmeg, and cook until the mixture is a thick, paste-like consistency.
  • Remove from the heat and fold in 250 g ricotta and 3 Tbsp grated Parmesan until evenly combined; let the filling cool enough to handle.
  • Preheat the oven to 180°C (350°F). Spread a thin layer of the tomato sauce over the base of a baking dish and scatter shredded basil over it.
  • Fill a piping bag (or use a spoon) with the cooled spinach-ricotta filling and pipe or spoon the mixture into each cannelloni tube, sealing one end with your hand if needed; arrange the filled tubes snugly in the dish.
  • Pour the remaining tomato sauce over the tubes, tear or slice the mozzarella and distribute it across the top, then drizzle a little olive oil over the cheese.
  • Loosely cover the dish for the first 20 minutes of baking to prevent over-browning, then bake uncovered at 180°C (350°F) for a total of about 1 hour (remove cover after ~20 minutes) until golden and cooked through.
  • Rest the bake briefly, scatter fresh basil leaves over the top, and serve.

Notes

  • This can be made in advance and baked before serving.
  • Freeze any leftovers.