Sometimes its nice to make something that’s a little more special. Whether its for your other half or you just feel like treating yourself (why not?), this is a great recipe to adapt. There are so many recipes out there so feel free to put your own spin on it, but this is how I made mine.
This recipe feeds two hungry people. I couldn’t finish my portion but I’m sure others would! I also baked mine in individual portions because I thought it would be fun, but there’s no harm in baking it in one large dish if you are making this for the whole family.
Served with a nice fresh salad and olives, this was absolutely delicious. It almost felt like we were having a treat in a restaurant as this isn’t your every day pasta recipe.
As much as I said this is a special dish, I didn’t have loads of time to slave in the kitchen. So I cut corners and simplified the dish to my liking. A lot of recipes top cannelloni with a béchamel sauce but I topped mine with pasta sauce and cheese. Surely that’s less calories too? Hmm. It’s not traditional in the slightest but was still delicious! Anyway this is how I made mine.
- 10 tubes of cannelloni
- 250g ricotta
- 120g fresh spinach
- 2 garlic cloves, sliced
- 25g parmesan cheese, grated
- 250g passata
- 30g cheddar cheese, grated
- pinch of chilli flakes (optional)
- small bunch fresh basil
- Sauté 1 garlic clove and the spinach in a frying pan with some olive oil until the spinach has wilted. Season with salt and pepper to taste. Leave to cool.
- Meanwhile, in a bowl mix the other sliced garlic clove with the passata and a small pinch of basil. Add salt and pepper to taste and a pinch of chilli flakes (optional). Layer half of this tomato sauce at the bottom of your baking dish.
- Once the spinach has cooled, place it in a sieve and push out all of the water. Once the water has drained, chop the spinach finely.
- In another bowl, add the ricotta, parmesan, spinach, remaining basil and salt and pepper to taste and mix.
- Spoon the ricotta mixture into your cannelloni tubes either using a piping bag or a small spoon. Line the filled cannelloni in your baking dish on top of the pasta sauce.
- Top the filled cannelloni with the remaining pasta sauce and then with cheddar cheese.
- Bake in the oven at 180 degrees C for approximately 30 minutes until the cheese is bubbling and brown.
- Drizzle with extra virgin olive oil, serve with a side salad, olives and enjoy!
Let me know if you give it a try!
Check out my website at www.jbimagery.co.uk to see some of my work. Thank you for reading!