| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 521 | 30g | 14g | 32g |
| sugars | fibre | protein | salt |
| 8g | 3g | 25g | 1.76g |
Why I Love British Spinach and Ricotta Cannelloni
While I may have spent much of my culinary journey focused on the comforting dishes of my Irish heritage and the savory delights of New England seafood, I hold a particular love for a most delightful British recipe: Spinach and Ricotta Cannelloni. This dish, with its delicate flavors and elegant presentation, has a special place in my heart and on my dinner table.
Delicious and Nutritious
The fine balance of the cheese, the garlic and onion’s comfort, the freshness of spinach, the homemade tomato sauce hit right at the heart of home cooking ― fresh and nutritious. I first encountered this approach to cannelloni years ago while scouring the work of Jamie Oliver, a renowned British chef known for his love of homegrown produce and fresh ingredients. His ethos about making cooking accessible for all inspired me to try my hand at this British classic.
A Journey in Each Bite
Each bite of a Spinach and Ricotta Cannelloni is a journey. The crispness of the cannelloni tube gives way to the wonderfully rich and creamy filling, taking you from thunderous applause to a gentle lullaby in a single bite. It’s a dish that translates well across seasons, as comforting in the winter as it is delighting in the summer.
The pairing possibilities with Spinach and Ricotta Cannelloni are endless, whether it’s a vibrant green salad or a simple, roasted vegetable side. This dish shares a beautiful harmony with a bottle of white wine, a fittingly elegant and refined pairing.
As I often tell my dear fiancee Laura, whenever we cook and share this dish with our little family, we feel we’re part of a grand tradition that links us to kitchens and tables far beyond our Boston home. It’s not just a recipe; it’s a symbol of connection. That’s why whenever I’m fixing up a Spinach and Ricotta Cannelloni, I do so with a love that’s not just old but ongoing and ever-renewing, spanning not just a kitchen but generations.
What You’ll Need
- 2 tablespoons Olive oil
- 1 Medium onion, finely chopped
- 3 Garlic cloves, minced
- 1.5 pound Fresh spinach, thoroughly washed and chopped
- 2 cups Ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 Large eggs
- 1 teaspoon Nutmeg, grated
- 1.5 cups Mozzarella cheese, grated
- 3 cups Tomato sauce
- 12 Cannelloni tubes
- Salt and pepper to taste
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit. Warm up the olive oil in a large frying pan over medium heat. Add the chopped onion and minced garlic to the pan and sauté until the onion becomes soft and translucent.
Step Two
Add the chopped fresh spinach to the pan. Cook until the spinach is wilted and any exuded water has evaporated. Season the spinach mixture with salt and pepper to taste. Once done, remove the pan from heat and let the mixture cool.
Step Three
In a large bowl, combine the ricotta cheese, grated parmesan cheese, large eggs, and grated nutmeg. Mix until it forms a smooth paste. Next, add the cooled spinach mixture to the cheese mixture and blend well.
Step Four
Fill each cannelloni tube with the spinach and cheese mixture. You can use a pastry bag or a small spoon to make the stuffing easy. Lay the filled cannelloni tubes in a shallow baking dish.
Step Five
Pour the tomato sauce over the stuffed cannelloni tubes. Make sure each tube is entirely covered with sauce.
Step Six
Sprinkle the grated mozzarella cheese over the tomato sauce. You are now ready to bake your cannelloni.
Step Seven
Place the baking dish in the preheated oven and bake for about 30 minutes, or until the top is golden and the sauce is bubbling. You can serve the dish hot, directly from the oven. Enjoy your spinach and ricotta cannelloni!
