Name: Cannelloni with Spinach and Tomato Sauce
Ingredients: Cannelloni Tubes: Approximately 250g dried cannelloni tubes. These form the base of the dish, providing a perfect vessel for the delicious spinach and ricotta filling.; Fresh Spinach: 500g fresh spinach, thoroughly washed. Spinach is the star of the filling, adding a healthy dose of nutrients and a delicate earthy flavor.; Ricotta Cheese: 500g full-fat ricotta cheese. Ricotta provides a creamy and rich base for the filling, binding the spinach and other ingredients together beautifully.; Parmesan Cheese: 100g freshly grated Parmesan cheese, plus extra for topping. Parmesan adds a salty, savory, and nutty flavor to both the filling and the topping, enhancing the overall taste.; Egg: 1 large egg. The egg acts as a binder in the filling, helping it to hold its shape and adding richness.; Nutmeg: 1/4 teaspoon ground nutmeg. A pinch of nutmeg adds a warm, subtle spice that complements the spinach and ricotta perfectly.; Olive Oil: 3 tablespoons extra virgin olive oil, plus extra for drizzling. Olive oil is used for sautéing the onion and garlic in the tomato sauce and adds richness and flavor.; Onion: 1 medium yellow onion, finely chopped. Onion forms the aromatic base of the tomato sauce, adding sweetness and depth of flavor.; Garlic: 2 cloves garlic, minced. Garlic is another key aromatic in the tomato sauce, providing a pungent and savory note.; Canned Crushed Tomatoes: 800g canned crushed tomatoes. Crushed tomatoes form the bulk of the sauce, providing a rich tomato flavor and texture.; Tomato Paste: 2 tablespoons tomato paste. Tomato paste intensifies the tomato flavor in the sauce and adds richness and depth.; Dried Oregano: 1 teaspoon dried oregano. Oregano is a classic Italian herb that adds a warm, slightly peppery note to the tomato sauce.; Dried Basil: 1 teaspoon dried basil. Basil adds a sweet and fragrant aroma to the tomato sauce, complementing the oregano perfectly.; Sugar: 1 teaspoon granulated sugar. A pinch of sugar balances the acidity of the tomatoes and enhances the overall flavor of the sauce.; Salt: To taste. Salt is essential for seasoning both the filling and the sauce, bringing out the flavors of all the ingredients.; Black Pepper: Freshly ground black pepper to taste. Black pepper adds a subtle spice and enhances the savory notes of the dish.; Fresh Basil Leaves (Optional): For garnish. Fresh basil adds a pop of color and fresh, aromatic finish when serving.; Mozzarella Cheese (Optional): 100g grated mozzarella cheese for topping (for a cheesier bake). Mozzarella adds a melted, gooey layer of cheese on top, making the dish even more indulgent.

Ingredients

Cannelloni Tubes: Approximately 250g dried cannelloni tubes. These form the base of the dish, providing a perfect vessel for the delicious spinach and ricotta filling.
Fresh Spinach: 500g fresh spinach, thoroughly washed. Spinach is the star of the filling, adding a healthy dose of nutrients and a delicate earthy flavor.
Ricotta Cheese: 500g full-fat ricotta cheese. Ricotta provides a creamy and rich base for the filling, binding the spinach and other ingredients together beautifully.
Parmesan Cheese: 100g freshly grated Parmesan cheese, plus extra for topping. Parmesan adds a salty, savory, and nutty flavor to both the filling and the topping, enhancing the overall taste.
Egg: 1 large egg. The egg acts as a binder in the filling, helping it to hold its shape and adding richness.
Nutmeg: 1/4 teaspoon ground nutmeg. A pinch of nutmeg adds a warm, subtle spice that complements the spinach and ricotta perfectly.
Olive Oil: 3 tablespoons extra virgin olive oil, plus extra for drizzling. Olive oil is used for sautéing the onion and garlic in the tomato sauce and adds richness and flavor.
Onion: 1 medium yellow onion, finely chopped. Onion forms the aromatic base of the tomato sauce, adding sweetness and depth of flavor.
Garlic: 2 cloves garlic, minced. Garlic is another key aromatic in the tomato sauce, providing a pungent and savory note.
Canned Crushed Tomatoes: 800g canned crushed tomatoes. Crushed tomatoes form the bulk of the sauce, providing a rich tomato flavor and texture.
Tomato Paste: 2 tablespoons tomato paste. Tomato paste intensifies the tomato flavor in the sauce and adds richness and depth.
Dried Oregano: 1 teaspoon dried oregano. Oregano is a classic Italian herb that adds a warm, slightly peppery note to the tomato sauce.
Dried Basil: 1 teaspoon dried basil. Basil adds a sweet and fragrant aroma to the tomato sauce, complementing the oregano perfectly.
Sugar: 1 teaspoon granulated sugar. A pinch of sugar balances the acidity of the tomatoes and enhances the overall flavor of the sauce.
Salt: To taste. Salt is essential for seasoning both the filling and the sauce, bringing out the flavors of all the ingredients.
Black Pepper: Freshly ground black pepper to taste. Black pepper adds a subtle spice and enhances the savory notes of the dish.
Fresh Basil Leaves (Optional): For garnish. Fresh basil adds a pop of color and fresh, aromatic finish when serving.
Mozzarella Cheese (Optional): 100g grated mozzarella cheese for topping (for a cheesier bake). Mozzarella adds a melted, gooey layer of cheese on top, making the dish even more indulgent.

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Instructions

Prepare the Spinach: Begin by thoroughly washing the fresh spinach. In a large pan or pot, wilt the spinach over medium heat. You can do this without adding any extra water as the water clinging to the leaves after washing will be sufficient. Cook until the spinach has just wilted down, which should only take a few minutes. Once wilted, remove the spinach from the pan and let it cool slightly. Squeeze out as much excess water as possible from the cooled spinach. This is crucial to prevent a watery filling. Finely chop the squeezed spinach and set aside.
Make the Spinach and Ricotta Filling: In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, the chopped and squeezed spinach, the egg, and ground nutmeg. Season generously with salt and freshly ground black pepper. Mix all the ingredients together thoroughly until well combined and the filling is smooth and homogenous. Taste the filling and adjust seasoning as needed. You might want to add a little more Parmesan for saltiness or a touch more nutmeg for warmth. Set the filling aside while you prepare the tomato sauce.
Prepare the Tomato Sauce: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic to the pan and sauté for another minute until fragrant, being careful not to burn the garlic. Pour in the canned crushed tomatoes and add the tomato paste, dried oregano, dried basil, and sugar. Season with salt and freshly ground black pepper to taste. Stir everything together well to combine all the ingredients.
Simmer the Tomato Sauce: Bring the tomato sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 20-25 minutes, or even longer for a richer flavor. Simmering allows the flavors to meld together and the sauce to thicken slightly. Stir the sauce occasionally to prevent it from sticking to the bottom of the pan. Taste the sauce after simmering and adjust seasoning if necessary. You might need a touch more salt, pepper, or sugar depending on the acidity of your tomatoes.
Preheat Oven and Prepare Baking Dish: Preheat your oven to 180°C (350°F). Lightly grease a large baking dish or casserole dish with olive oil. The size of the dish will depend on how many cannelloni tubes you are using, but a 9×13 inch dish is generally a good size.
Fill the Cannelloni Tubes: There are a few ways to fill cannelloni tubes. You can use a piping bag fitted with a wide tip for easier filling if you have one. Alternatively, you can use a small spoon or even your fingers. Take a cannelloni tube and carefully fill it with the spinach and ricotta mixture. Gently push the filling into one end of the tube and then continue filling until the tube is full. Place the filled cannelloni tube into the prepared baking dish. Repeat this process until all the cannelloni tubes are filled and arranged in a single layer in the baking dish. If you have leftover filling, you can spoon it into the baking dish around the cannelloni.
Assemble and Bake the Cannelloni: Once all the cannelloni tubes are filled and arranged in the baking dish, pour the prepared tomato sauce evenly over the cannelloni, ensuring that they are mostly covered by the sauce. If using mozzarella cheese, sprinkle the grated mozzarella cheese evenly over the top of the tomato sauce. Drizzle a little olive oil over the top, if desired. Cover the baking dish tightly with aluminum foil.
Bake the Cannelloni: Bake in the preheated oven for 30 minutes covered with foil. After 30 minutes, remove the foil and continue to bake for another 15-20 minutes, or until the cannelloni is tender, the sauce is bubbly, and the cheese (if used) is melted and golden brown. To check if the cannelloni is tender, carefully pierce a tube with a fork – it should be easily pierced.
Rest and Serve: Once baked, remove the cannelloni from the oven and let it rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and the cannelloni to cool down enough to handle. Garnish with fresh basil leaves, if desired, just before serving. Serve hot and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 25g