Any home cook will love the simplicity of this spinach and ricotta cannelloni recipe; it only needs a few ingredients to make an incredible dinner for the whole family!
Spinach and Ricotta Cannelloni Recipe:
Serves 3-4
Ingredients:
100g Spinach, roughly chopped – £0.83
250g Ricotta – £1.50
1 Lemon, zest and juice – £0.30
250g Cannelloni, dried – £0.37
2x 400g Tins Chopped Tomatoes – £0.94
20g Basil – £0.34
50g Mascarpone – £0.45
200g Mozzarella – £2.40
30g Parmesan, grated – £0.58
Total £7.71 = £2.57/portion**
Method:
Pre-heat the oven to 200C/400F/180C Fan
Mix together spinach, ricotta, lemon zest and juice in a large bowl. Season with salt and pepper.
Fill each cannelloni tube with the ricotta mixture, either with a piping bag or scooping some and pressing in with your hands.
In a wide pan,, heat up some olive oil on a medium heat and pour in the chopped tomatoes.
Bring to a gentle simmer and season with salt and optionally a pinch of sugar. Drop in the basil leaves and leave to simmer for 8-10min uncovered.
Turn off the heat, remove the basil leaves and mix in the mascarpone until fully combined.
In a deep oven-proof dish, lay a spoonful of the tomato sauce and spread to cover the base.
Lay on the cannelloni, filling the whole surface, then cover with the remaining tomato sauce.
Spread out the mozzarella on top, I like to grate some and slice the rest to get great melty coverage.
Bake for 20min in the oven, then top with the parmesan and bake for a further 10min or until the the cheese is golden and bubbly.
Leave to rest for a few minutes and serve with a few fresh basil leaves.
**All prices are based on UK supermarkets at the time of publishing**
1 Comment
This looks absolutely delicious and comforting! Definitely saving this recipe! 😍