ItalianMain course
Spinach & Ricotta Cannelloni
This cannelloni recipe layers a rich tomato sauce with a creamy spinach and ricotta filling, all topped with a mascarpone sauce and melted cheeses. You'll start by simmering a quick tomato sauce, then prepare the spinach and ricotta mixture for piping into the pasta tubes. It bakes until golden and bubbling, and you can even assemble and freeze it ahead of time for later.
20 minServes 4
Method
3 steps · 20 min total
- 01
Prepare the Sauces
Heat the 3 tbsp olive oil in a large pan. Fry the 8 cloves garlic for 1 minute until fragrant. Stir in the 3 tbsp caster sugar, 2 tbsp red wine vinegar, 3 chopped tomatoes, and some seasoning. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce has thickened. Stir in the basil, then divide this sauce between 2 or more shallow ovenproof dishes.
In a separate bowl, beat the 2 mascarpone with 3 tbsp milk until smooth. Season it and set aside.
