Ricota Cannelloni in Chunky Tomato-Basil Sauce
Ingredients - Serves 4
- 10-12 cannelloni shells
- parmesan cheese, grated, optional
- For the filling
- 150 g ricotta cheese
- 150 g spinach or kale, chopped
- ½ cup onion, finely chopped
- 1 tbsp extra virgin olive oil
- ground black pepper
- Salt, to taste
- For the sauce
- 500 g tomatoes, chopped
- ½ cup onion, finely chopped
- 3 tbsp extra virgin olive oil
- 5-6 cloves of garlic, roughly chopped
- ½ cup passata or tomato sauce for cooking
- 1 tsp paprika, optional
- a handful of fresh basil or 2 tbsp dried basil
- Salt, to taste
Steps
- Preheat oven to 180C/350F
- To make the filling
- Heat 1 tbsp oil in a saucepan. Saute the onions till they are soft and translucent
- Add the chopped spinach (or kale) and ricotta and cook for 2-3 minutes
- Turn off the heat, add salt and ground black pepper and set aside
- To make the sauce
- Heat 3 tbsp of oil in a saucepan. Add the garlic and onions and saute till the onions are soft and translucent
- Add the tomatoes, passata, paprika and basil and cook till the tomatoes are soft and mushy and the whole mixture has a sauce-like consistency
- To finish
- Stuff the cannelloni with the ricotta filling
- Pour half the tomato sauce on the bottom of a casserole or lasagna tray. Spread evenly
- Arrange the stuffed cannelloni and top with more sauce
- Sprinkle some parmesan cheese and bake for 30-40 minutes
- Serve hot with a fresh side salad
You can use a spoon or a piping bag or even your fingers
By Sirisha Tadimalla on