Spinach & Ricotta Cannelloni #recipe #glutenfree #autumn

Spinach & Ricotta Cannelloni 🍅🍝

Welcome back to my Autumn recipe series ‘Cosy Bites & Crisp Nights’. This is day 16 and today we’re making this delicious gluten free spinach & ricotta cannelloni using @tenutamarmorelle ‘s gluten free cannelloni! It’s so warming, delicious and I guarantee your friends and family will love it ☺️🍂

Ingredients:
For the tomato sauce –
1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 tbsp tomato puree
1 tin chopped tomatoes
500ml chicken or vegetable stock
Salt & pepper to taste
Handful of fresh basil leaves, torn
1 bay leaf
1/2 tsp Italian herbs
1/2 tsp dried chives

For the filling:
150g frozen spinach
250g ricotta
30g grated Parmesan
100g grated cheese (I used a mixture of cheddar and mozzarella)
1 egg
1 minced garlic cloves
Pinch of nutmeg
Salt & pepper

1. Heat the oil in a large pan. Add the onion, garlic, bay leaf and seasonings and cook for a few minutes. Add in the tomato pasta and mix well.
2. Add in the chicken stock, tinned tomatoes and torn basil leaves and simmer for 20-30 minutes. Remove the bay leaf and using a stick blender, blend into a smooth sauce.
3. Squeeze any excess liquid out of the defrosted spinach and mix all of the filling ingredients together until well combined. Add the mixture to a piping bag and pipe the mixture into 8-10 pasta shells.
4. Spread a large spoonful of pasta sauce in the bottom of your baking dish and then add the cannelloni on top. Top with more sauce and bake at 180C for 25-30 mins. Remove from the oven, add more grated cheese and cook for a further 10-15 minutes. Garnish with fresh parsley or Parmesan and enjoy!

This recipe is too delicious not to try!😍🙌🏻

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This is day 16 of cozy bites and crisp nights. Today we’re making this creamy spinach and ricotta canalone. It’s warm, comforting, and it’s perfect for these chilly autumn evenings. You can find the full recipe in the caption below.