Homemade Spinach and Ricotta Cannelloni
Clean. Unbelievably tasty. Packed full of goodness. This should become a household classic.
If you don’t have a piping bag, just whack the filling in any bag with a corner, squidge it to one end, cut a tiny hole out of the corner and squeeze it out of that.
Cooking Time (includes preparation time): 2 Hours
250g Cannelloni Tubs - £0.59
Garlic - £0.30
100g Parmesan - £2.00
2 Balls of Mozzarella - £1.50
400g Spinach - £1.16
Bunch of Basil - £0.70
250g Ricotta - £1.20
2 Tins of Chopped Tomatoes - £0.62
1 Lemon - £0.30
Balsamic Vinegar - £1.00
Total Cost - £9.37 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
1. Preheat oven to 180°C/356°F.
2. Start with tomato sauce. Chop 3 cloves of garlic. Fry in a pan until softening. Then pour in two tins of tomatoes. Add a splash of water to the tins to get all the leftover tomato off the sides, and pour that in. Pour in 2-3 tablespoons of balsamic vinegar, and then simmer that until it resembles a thick sauce. Add a handful of chopped basil, season with salt and pepper, and then remove from heat and set aside.
3. Filling time. Wilt all your spinach. Squeeze it so you get rid of any excess water, and then chop it up. Put in a bowl, and add your ricotta, half your Italian style hard cheese (grated), the zest of a lemon, some salt, pepper and olive oil. Mix everything together.
4. Stuffing time. Spoon the filling into any bag with a corner. Cut a little hole in the corner, and then squeeze the filling into the cannelloni tubes. Line the tubes up in a baking dish.
5. Cover the stuffed tubes with tomato sauce. Top everything with slices of mozzarella. Grate the rest of the Italian style hard cheese over the top.
6. Place in an oven for 30 minutes or until the cheese is golden.
7. Bish bosh bash. Done.