Spinach ricotta cannelloni with tomato-basil sauce
A great classic of Italian cuisine. A rich and tasty dish, enjoyed by all and perfect for a vegetarian meal. A real treat!
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Ingredients
Portions:
4
baking dish
butter for greasing the dish
For the cannelloni filling:
100 g
ricotta cheese
150 g
fresh spinach, chopped
1 piece
egg
30 g
Parmigiano Reggiano, grated
0.25 tsp
fine salt
0.25 tsp
ground nutmeg
For the tomato-basil sauce:
200 g
tomatoes, chopped
1 clove
garlic, minced
1 tbsp
olive oil
10 g
fresh basil leaves, chopped
0.25 tsp
fine salt
For the pasta:
100 g
cannelloni tubes
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 180°C (356°F). Grease a baking dish with butter.
- In a bowl, mix 100 g of ricotta cheese, 150 g of chopped spinach, 1 piece of egg, 30 g of grated Parmigiano Reggiano, 0.25 tsp of fine salt, and 0.25 tsp of ground nutmeg until well combined.
- Fill the 100 g of cannelloni tubes with the ricotta and spinach mixture and arrange them in the prepared baking dish.
- In a saucepan, heat 1 tbsp of olive oil over medium heat. Add 1 clove of minced garlic and sauté until fragrant. Add 200 g of chopped tomatoes and 0.25 tsp of fine salt. Cook for about 10 minutes until the sauce thickens slightly.
- Stir in 10 g of chopped fresh basil leaves into the tomato sauce, then pour it over the filled cannelloni in the baking dish.
- Bake in the preheated oven for 20 minutes, until the cannelloni are cooked through and the top is golden brown.