Spinach & Ricotta Cannelloni

Name: Spinach & Ricotta Cannelloni
Prep time: 31 min
Cook time: 55 min
Total time: 1 h 26 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 8 cloves garlic; 3 tbsp superfine sugar; 2 tbsp red wine vinegar; 3 chopped tomatoes; Bunch basil leaf; 2 mascarpones; 3 tbsp milk; 3 oz parmesan; 2 mozzarella; 2.2 lb spinach; 3 ½ oz parmesan; 3 ricotta; pinch nutmeg; 14 oz cannellini beans

An Italian dinner. Ready in about 1 hour 26 minutes. Difficulty: medium.

31 minPrep (about)
55 minCook (about)
1 hr 26 minTotal time
4Servings
MediumDifficulty

Save Add to my week Add to list Share

MealCovered is invite-only right now. Join the waitlist and we'll let you know.

Join the waitlist Not now

Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

1.1 lb cannellini beans

Fresh & other

10 cloves garlic
4 tbsp superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
4 chopped tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
Bunch basil leaf Shopping tip: Fresh basil leaves, not dried.
3 mascarpones
4 tbsp milk
3 ¾ oz parmesan
3 mozzarella
2.8 lb spinach
4 oz parmesan
4 ricotta

Sauces & oils

4 tbsp olive oil
2 ½ tbsp red wine vinegar

Spices & seasonings (1): nutmeg

pinch nutmeg

How to make it

Steps in our own plain words.

Make the tomato sauce.
Heat the oil in a large pan.
Fry the garlic for 1 min.
Add the some seasoning, tomatoes, vinegar and sugar.
Simmer for 20 mins, until thick.
Stir every so often.
Add the basil and split it between 2 or more shallow ovenproof dishes.
Set aside.
Make a sauce by beating your mascarpone with the milk until smooth and season.
Set aside.
Put the spinach in a large colander.
Pour over kettle of boiling water to wilt it.
When cool enough to handle squeeze out your excess water.
Roughly chop the spinach.
Mix in a big bowl with 4 oz Parmesan and ricotta.
Season well with the nutmeg, pepper and salt.
Turn the oven on to 400°F (350°F for a fan oven).
Using piping bag or plastic food bag using the corner snipped off, squeeze the filling in the cannelloni tubes.
Lay the tubes, side by side, over the top of the tomato sauce.
Spoon over the mascarpone sauce.
Top with Parmesan and mozzarella.
Now freeze your cannelloni, uncooked, or you can heat it first, freeze.
Cook in the oven for 30-35 mins till golden and bubbling.
Take it out of the oven.
Let stand for 5 mins before serving.

On the side: Garlic bread

A side we added to round out the meal. It is not part of the original recipe.

How to make it (15 min)

Heat the oven to 400°F. Mash the soft butter with the minced garlic.
Split the bread, spread on the garlic butter and bake 8 to 10 minutes until golden. Slice.