Homemade Spinach and Ricotta Cannelloni

Spinach and ricotta is the perfect filling for your Cannelloni. A lovely, clean dish.

📝 Ingredients

• 250 g Cannelloni
• 3 Clove Garlic
• 100 g Parmesan
• 300 g Mozzarella
• 400 g Spinach
• 1 Bunch Basil
• 250 g Ricotta
• 800 g Tomato
• 1 Lemon
• 3 tbsp Balsamic Vinegar
• Salt
• Black Pepper
• Olive Oil

👨‍🍳 Instructions

1. 1Preheat oven to 180°C/356°F.
2. 2Start with the tomato sauce. Chop the cloves of garlic. Fry in a pan with a glug of olive oil until soft.
3. 3Pour in your tins of tomatoes. Add a splash of water to the tins to get all the leftover tomato off the sides, and pour that in.
4. 4Pour in your balsamic vinegar, and let that simmer until it resembles a thick sauce. Add a handful of chopped basil, season with salt and pepper, remove from the heat and set aside.
5. 5Filling time. Wilt all your spinach in a pan. Squeeze it so you get rid of any excess water, and then chop it up. Put in a bowl, and add your ricotta, half your Italian style hard cheese (grated), the zest of a lemon, some salt, pepper and olive oil. Mix everything together.
6. 6Stuffing time. Spoon the filling into any bag with a corner. Cut a little hole in the corner, and then squeeze the filling into the cannelloni tubes. Line the tubes up in a baking dish.
7. 7Cover the stuffed tubes with tomato sauce. Top everything with slices of mozzarella. Grate the rest of the Italian style hard cheese over the top.
8. 8Place in an oven for 30 minutes or until the cheese is golden. Bish bash bosh. Done. Enjoy!