Spinach & ricotta cannelloni with tomato sauce

Recipes / Vegetarian

Warm up with this hearty spinach & ricotta cannelloni.

Recipe «Spinach & ricotta cannelloni with tomato sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 10g dried porcini mushrooms, 40ml olive oil, 1 small Spanish onion, finely chopped, 500g baby spinach leaves, 1/2 tbsp chopped fresh thyme , 2 garlic cloves, crushed, 30g unsalted butter, 250g button mushrooms, chopped , 250g fresh ricotta, 65g parmesan, grated, 250g dried cannelloni, 400g can diced tomatoes, 400g jar tomato passata.

Ingredients:

  • 10g dried porcini mushrooms 
  • 40ml olive oil 
  • 1 small Spanish onion, finely chopped 
  • 500g baby spinach leaves 
  • 1/2 tbsp chopped fresh thyme 
  • 2 garlic cloves, crushed 
  • 30g unsalted butter 
  • 250g button mushrooms, chopped 
  • 250g fresh ricotta 
  • 65g parmesan, grated 
  • 250g dried cannelloni 
  • 400g can diced tomatoes 
  • 400g jar tomato passata 

Instructions

  1. Place the porcini mushrooms and 60ml (1/4 cup) boiling water in a bowl and set aside for 20 minutes. Preheat oven to 180°C.
  2. Heat half the oil in a pan over medium heat. Add onion and cook for 1 minute. Add spinach, thyme and half the garlic and cook until the spinach has wilted. Remove from the pan and set aside.
  3. Melt butter and remaining oil in the pan. Add remaining garlic and button mushrooms. Drain porcini mushrooms, reserving liquid, and add to pan. Cook for 1 minute.
  4. Place spinach and mushroom mixtures in a food processor and process to combine, then transfer to a large bowl. Add ricotta and 40g of parmesan and season well.
  5. Fill cannelloni with ricotta mixture (the easiest way to do this is with a piping bag), then place in a greased ovenproof dish.
  6. Combine the diced tomatoes with tomato passata and reserved porcini liquid. Season well and pour over cannelloni. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with remaining parmesan and bake for a further 10 minutes.