Cannelloni With Ricotta and Spinach

By Marion McGivern - July 10, 2015
  • 18 cannelloni tubes
  • Bechamel sauce, enough to cover cannelloni
  • 2 tbs Parmesan
Recipe courtesy of www.cirio1856.co.uk.

For the tomato sauce

  • 4 tbs olive oil
  • 2 cloves garlic, chopped finely
  • 1x 400 g can Cirio chopped tomatoes
  • 6 basil leaves, torn
  • Salt and freshly ground black pepper, to taste
Recipe courtesy of www.cirio1856.co.uk.

For the filling

  • 500 g (1 lb 2 oz) cooked spinach
  • 300 g (10½ oz) ricotta
  • 2 tbs Parmesan
  • 1 egg, beaten
Recipe courtesy of www.cirio1856.co.uk.
  • Pre-heat the oven to 190 deg. C., 375 deg. F., Gas Mark 5.
  • Heat the olive oil in a saucepan, then add the onion and fry gently for 10 minutes until soft. Add the garlic and continue to cook for a further 2 minutes. Add the chopped tomatoes and simmer for 15 minutes. Then remove from the heat, stir in the fresh basil and season to taste.
  • Meanwhile, combine the filling ingredients in a bowl. Season with salt and pepper and spoon or pipe the mixture into the cannelloni tubes.
  • Lightly butter a baking dish and transfer the cannelloni tubes into it.
  • Spoon the tomato sauce over the cannelloni, and then the bchamel sauce. Sprinkle Parmesan on top and bake in the oven for 30 to 40 minutes until golden and crispy.

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