This is one of those family favorites. A dish I like to prepare in advance and bake on the day. It makes a complete meal, and it's vegetarian too!
Using a piping bag might seem fiddly, but I think it is totally worth it!
| Servings | Prep Time |
| 4 people | 30 minutes |
| Cook Time | Passive Time |
| 20 minutes | 10 minutes |
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This is one of those family favorites. A dish I like to prepare in advance and bake on the day. It makes a complete meal, and it's vegetarian too!
Using a piping bag might seem fiddly, but I think it is totally worth it!
|
Ingredients
Filling
- 500 gram ricotta
- 1 egg
- 450 gram frozen spinach
- 1 pinch nutmeg
- salt and pepper to taste
Sauce
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 garlic cloves
- 1 glass white wine
- 400 gram tinned diced tomatoes
- 1 tsp rosemary
- 1 tbsp thyme
- 4 leaves sage sliced in fine ribbons
- 1 red pepper OPTIONAL
- salt and pepper to taste
Main
- 250 gram canneloni
- 2 handfulls grated parmesan
Servings: people
Instructions
Make your sauce
- Gently fry your onion and garlic in the olive oil until soft.
- Add the herbs and fry for one minute before adding the white wine. Cook off the alcohol in 2 minutes.
- Add the tomatoes and let the sauce simmer while you prepare the canneloni. Season to taste
Fill your canneloni
- Combine the ingredients for the stuffing and season to taste.
- Fill your cannelloni using a piping bag or a small spoon.
Build your dish
- Preheat your oven to 220 degrees centegrade,
- Spoon a thin layer of sauce on the bottom of an oven proof dish.
- Line the canneloni in your ovenproof dish.
- Cover with the remaining sauce and sprinkle with parmesan.
- Place in the oven for 20 minutes or until golden and crispy on top.
- Let your dish stand for 10 minutes after removing it from the oven.
Recipe Notes
Instead of using spinach you could use 3 tablespoons of pesto or my rocking rocket pesto.
Find more oven bakes here.
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