Spinach and Ricotta Cannelloni

Recipe by
Total Time:
2 hours
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Veg Soft Noodles, Best Creamy Spaghetti, Easy American Cheese Burger

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4

Ingredients

  • 500 gms - Spinach
  • 2 cup - Ricotta cheese
  • 2 - Medium onions, sliced
  • 2 cup - Mushrooms, chopped
  • 3-4 - Garlic cloves, minced
  • 1/2 tsp - Dried Basil
  • 1/2 tsp - Nutmeg
  • 1/2 tsp - Oregano
  • 1/2 tsp - Black pepper
  • 1.5 tsp - Salt
  • 1 tbsp - Olive oil
  • 10-12 - Cannelloni pipes
  • 1 cup - Cheddar cheese
  • 2 tsp - Parmesan cheese
  • For White Sauce:
  • 1 tbsp - Unsalted Butter
  • 2 tbsp - Plain flour
  • 1 tsp - Dijon mustard paste
  • 2 cups - Milk
  • 1 - Vegetable stock cube
  • For Tomato Sauce:
  • 1 kg - Tomatoes, chopped
  • 1 - Large onion, chopped
  • 2-3 - Garlic cloves, minced
  • 1 tsp - Fresh Basil leaves, chopped
  • 1 tsp - Black pepper
  • 1 tsp - Red Chilli powder
  • 1 tsp - Sugar
  • 1 cup - Water
  • 1 tbsp - Olive oil
  • Salt to taste

How to Make Spinach and Ricotta Cannelloni

  • Tomato sauce:
  • Heat oil in a sauce pan and fry garlic cloves in it till light brown.
  • Add onion and fry till golden brown.
  • Put in the tomatoes; salt and cook covered for 2-3 min.
  • Combine with rest of the spices and let it cook for next 10-12 minutes on low flame, stirring in between.
  • Stuffing:
  • Heat olive oil in another pan and fry onion till soft and translucent.
  • Add in mushrooms and cook on high flame for 3-4 minutes till water evaporates.
  • Add in the chopped spinach and spices and cook covered for 3-4 minutes on a low flame till spinach get wilted.
  • Add the ricotta cheese, give a final stir and turn off the flame.
  • Check the tomato sauce and adjust the seasoning accordingly.
  • Fill the stuffing into cannelloni pipes, when cooled.
  • White sauce:
  • Heat butter in a pan, add in flour on a low flame.
  • Keep stirring continuously till it gets crumbly, for a minute or two.
  • Take it off from the gas and add the milk stirring frequently to avoid lumps.
  • Take it back to the low flame and add mustard paste and stock cube.
  • Keep stirring for 4-5 minutes till it gets thick and bubbly and turn off the heat.
  • Pour in a thin layer of the tomato sauce in a baking dish.
  • Place the cannelloni pipes over the sauce and arrange them.
  • Pour the rest of the tomato sauce and then the white sauce on top.
  • Spread it evenly with a spatula.
  • Sprinkle the cheddar cheese on top and bake for 35-40 min at 180C.
  • Take it out and sprinkle parmesan cheese over it and bake again for 5 minutes.
  • Recipe courtesy: UK Rasoi