Spinach Ricotta Cannelloni

Name: Spinach Ricotta Cannelloni
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 2 tbsp olive oil; 1 onion (, finely chopped); 4 g arlic clove (, minced); 1 bay leaf (, fresh (sub dried)); 1/2 tsp each dried thyme and oregano; 1/3 cup tomato paste; 800 g / 28 oz canned crushed tomato; 4 cups vegetable or chicken stock/broth (, low sodium); 1/3 cup Chardonnay or other dry white wine ((sub more stock)); 3/4 tsp salt; 1 1/2 tsp sugar; 1/3 tsp black pepper; 2/3 cup basil leaves (, roughly torn (recommended but not critical)); 250 g / 8 oz frozen chopped spinach (, thawed (Note 1)); 500 g / 1 lb ricotta (, full fat please (Note 2)); 1/3 cup parmesan (, finely shredded); 1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)); 1 egg; 1 large garlic clove (, minced); Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional)); 3/4 tsp cooking / kosher salt; 1/2 tsp black pepper; 18 - 22 dried cannelloni tubes (250g pack) (or 14 manicotti tubes (8.8 oz) (Note 3)); 1/3 cup parmesan (, finely shredded); 1 1/4 cups shredded Mozzarella; More basil and parmesan (, for garnish (optional))

Recipe VIDEO above. Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty tomato sauce and melted cheese. Great for freezing!First published in September 2017, this reader favourite recipe is included by popular demand in my debut cookbook D

⏱️ 60 min 🔪 Prep: 25 min 🔥 Cook: 35 min 📊 Medium ⭐ 5.0 (172) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

5 servings

2 tbsp olive oil
1 onion (, finely chopped)
4 g arlic clove (, minced)
1 bay leaf (, fresh (sub dried))
1/2 tsp each dried thyme and oregano
1/3 cup tomato paste
800 g / 28 oz canned crushed tomato
4 cups vegetable or chicken stock/broth (, low sodium)
1/3 cup Chardonnay or other dry white wine ((sub more stock))
3/4 tsp salt
1 1/2 tsp sugar
1/3 tsp black pepper
2/3 cup basil leaves (, roughly torn (recommended but not critical))
250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
500 g / 1 lb ricotta (, full fat please (Note 2))
1/3 cup parmesan (, finely shredded)
1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss))
1 egg
1 large garlic clove (, minced)
Grated fresh nutmeg (just a sprinkling) ( or 1/8 tsp nutmeg powder (optional))
3/4 tsp cooking / kosher salt
1/2 tsp black pepper
18 - 22 dried cannelloni tubes (250g pack) (or 14 manicotti tubes (8.8 oz) (Note 3))
1/3 cup parmesan (, finely shredded)
1 1/4 cups shredded Mozzarella
More basil and parmesan (, for garnish (optional))

Steps

Sauté - Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 - 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
Reduce wine - Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
Simmer - Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
Blitz - Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove
Basil - Stir in basil then cover to keep warm until required.
Squeeze spinach - Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
Mix filling - Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
Preheat oven to 180°C/350°F (160°C fan).
Pan - Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
Smear - Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
Fill tubes - Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!). Pipe the filling into the tubes.
Assemble - Place cannelloni in baking dish. Pour over remaining Sauce, covering all the tubes.
Bake covered (but naked) - Cover with foil, then bake for 30 minutes.
Cheese it! Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
Serve, garnished with extra parmesan and basil if desired.

Nutrition Facts (per serving)

Macronutrients

Calories53127% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 13.136

Per Serving Rp 2.627/serving

🏠 Save ~Rp 26.272 compared to buying!

📋 Price Breakdown (15% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
olive oil	2 tbsp	-	-
onion	1	-	-
arlic clove	4 g	-	-
bay leaf	1	Rp 25.000/kg	Rp 2.500
each dried thyme and oregano	0.5 tsp	Rp 35.000/kg	Rp 88
tomato paste	0.3333333333333333 cup	Rp 12.000/kg	Rp 948
/ 28 oz canned crushed tomato	800 g	Rp 12.000/kg	Rp 9.600
vegetable or chicken stock/broth	4 cups	-	-
Chardonnay or other dry white wine	0.3333333333333333 cup	-	-
salt	0.75 tsp	-	-
sugar	0.5 tsp	-	-
black pepper	0.3333333333333333 tsp	-	-
basil leaves	0.6666666666666666 cup	-	-
/ 8 oz frozen chopped spinach	250 g	-	-
/ 1 lb ricotta	500 g	-	-
parmesan	0.3333333333333333 cup	-	-
shredded cheese	1 cup	-	-
egg	1	-	-
large garlic clove	1	-	-
Grated fresh nutmeg	-	-	-
cooking / kosher salt	0.75 tsp	-	-
black pepper	0.5 tsp	-	-
- 22 dried cannelloni tubes	18	-	-
parmesan	0.3333333333333333 cup	-	-
shredded Mozzarella	0.25 cups	-	-
More basil and parmesan	-	-	-