Cannelloni Time

I’m outside writing this blog, just about to pick some spinach from our garden to make a trusted recipe from San Remo for Ricotta and Spinach Cannelloni.

My family have made it many times over the years, and it has always turned out delicious.

I bought some ricotta and cannelloni yesterday, so when I pick some spinach I’ll be all ready to head to the kitchen and make some cannelloni for dinner tonight.

I have shared the recipe below.

 

San Remo

Ricotta and Spinach Cannelloni

Serves 5

1. Combine 375g spinach, 350g ricotta, 3 egg yolks, 2 crushed garlic cloves, ⅓ cup grated cheese and some nutmeg and salt in a bowl. Mix well. Fill dry Cannelloni tubes with mixture.
2. In a pan, cook 2 tablespoons oil, 600g canned tomatoes (pureed), 2 teaspoons basil and salt and pepper to taste until boiling. Remove from heat.
3. Pour half the tomato sauce in a dish then place a layer of the filled Cannelloni tubes. Pour over the remaining sauce and sprinkle with ¾ cup of grated cheese. Bake at 200*C for 30-35 minutes. Test with a skewer to see if cooked.

 

This recipe also works great for vegans. I’ve made it a few years ago by substituting the ricotta with soy feta from my local deli, and I also didn’t put the eggs in. It turned out great as a vegan recipe. Ingredient substitution works wonders when you have a great recipe to begin with.

If you make this recipe one day, tag us in your photo on Instagram or Facebook, we would love to see how it turned out for you!

 

Blog Post by Jacqueline – Co-founder of My Apron.