Cannelloni will bring the flavours of Italy to your dinner table. It’s an easy dinner to prepare, vegetarian and won’t disappoint.
Function: Added Steam, Circo Therm®
Spinach and ricotta cannelloni
Ingredients
Sauce
2 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
700 g tomato passata
1 tsp salt
1 tsp sugar
Black pepper
Filling
2 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
250 g frozen spinach, thawed and gently squeezed
2 tbsp chopped fresh basil
450 g smooth ricotta
2 eggs, lightly beaten
70 g grated parmesan
½ tsp grated nutmeg
1 tsp salt
Black pepper
Other
250 g dry cannelloni shells (approx. 18 shells)
200 g grated mozzarella cheese
Method
To make the tomato sauce, heat the olive oil in a saucepan over medium heat. Add the onion and garlic and cook for 3 minutes. Add the passata, salt, sugar and black pepper to taste. Cook for 10 minutes or until sauce has thickened.
To make the filling, heat the olive oil in a large frypan. Add the onion and garlic and cook for 3 minutes. Add the spinach and cook for 2 minutes to remove excess moisture. Remove from heat and spoon on to a large plate to cool.
In a large bowl, combine the basil, ricotta, eggs, parmesan, nutmeg, salt and pepper. Add the cooled spinach mixture and stir to combine.
Preheat oven on CircoTherm® to 180⁰C with a medium level of steam.
Using a large plain nozzle piping bag or spoon, fill the cannelloni shells. Pour 1/3 of the tomato sauce into a large greased baking dish then lay the filled cannelloni on top. Pour remaining tomato sauce over the cannelloni. Top with mozzarella cheese and bake for 25-30 minutes or until golden.
Notes
If VarioSteam® is not available, add 2 tablespoons of water sprinkled on top of cannelloni to keep it moist during cooking.
Authors Bio
As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.