Spinach and Ricotta Cannelloni with Tomato Basil Sauce
Cannelloni filled with ricotta and squeezed spinach, baked after a sauce of onion, garlic and simmered tomatoes with basil.
- 250 g cannelloni tubes
- 500 g ricotta cheese
- 300 g frozen spinach
- 100 g parmesan cheese
- 150 g mozzarella cheese
- 800 g tinned chopped tomatoes
- 1 piece white onion
- 3 pieces garlic cloves
- 20 g fresh basil
- 2 tbsp olive oil
- 1 piece egg
- 1 pinch nutmeg
- 1 tsp salt
- 1 tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 190°C
- Step 2
Thaw spinach and squeeze out excess water thoroughly
- Step 3
Dice onion and mince garlic
- Step 4
Heat olive oil in a pan, cook onion for 5 minutes until soft
- Step 5
Add garlic and cook for 1 minute
- Step 6
Add chopped tomatoes, season with salt and pepper, simmer for 15 minutes
- Step 7
Stir in torn basil leaves and remove from heat
- Step 8
Mix ricotta, spinach, egg, half the parmesan, nutmeg, salt and pepper in a bowl
- Step 9
Cook cannelloni tubes for 2 minutes less than package instructions
- Step 10
Spread half the tomato sauce in a baking dish
- Step 11
Fill cannelloni tubes with ricotta mixture using a piping bag or spoon
- Step 12
Arrange filled tubes in the dish
- Step 13
Cover with remaining tomato sauce
- Step 14
Top with mozzarella and remaining parmesan
- Step 15
Bake for 25 minutes until golden and bubbling
- Step 16
Rest for 5 minutes before serving
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