I made this dish for Mother's day, and it was widely appreciated. The filling is has a mild flavor and rich, creamy texture which I think complements well with the slightly acidic sauce.
Suitable for: a vegetarian diet
300 g cannelloni tubes
large handful grated parmesan cheese
salt, pepper, olive oil
600 g spinach
150 g almonds
250 g ricotta
large handful grated parmesan
lots of thyme (I used fresh, but I'm sure dried would work too)
½ tsp freshly graded nutmeg
zest of ½ lemon
400 g (one can) finely crushed tomatoes or passata
3 cloves garlic
plenty of oregano
80 ml cream
1-2 tbsp tomato purée
½ cube vegetable bouillon
[B] Method [B]
Heat oven to 200°C
Finely chop the onions for the filling and sizzle in some olive oil until quite soft. Grind almonds to a powder using a food processor. Grate nutmeg, lemon zest and parmesan cheese. Finely chop thyme.
Discard some excess water from the spinach, then add to the onions along with nutmeg, zest, thyme, salt, pepper and almonds. Continue to cook until the mixture is drier.
Remove from heat. Add ricotta and parmesan, adjust seasoning to taste.
Finely chop onion and garlic for the tomato sauce. Sizzle in olive oil until soft, then add tomato purée, crushed tomatoes, bouillon, oregano and some water. Let simmer for a while, then add cream and adjust seasoning to taste.
Pour half the tomato sauce into a large, ovenproof dish. Fill cannelloni tubes with spinach filling using a piping bag (or anything else you prefer). Arrange them on top of the sauce.
Pour over remaining sauce (you may need to add some water to thin it out) and sprinkle over generously with parmesan. Bake for 20-30 minutes, or until the pasta is cooked (use a fork to see if the bottom of a cannelloni feels soft)
- Some of the measures are quite rough.
- I used dairy products, but you could probably make this vegan by using plant based alternatives to the cream and cheese.