Food & Wine
Spinach, basil and ricotta cannelloni
This cheesy, spinach, basil and ricotta cannelloni is easy to make, absolutely delicious and might just be the best dish to enjoy on a cold winter’s night.
Serves: 4-6
Ingredients:
- 400g squeezed dry defrosted spinach
- 350g ricotta
- 120g feta, crumbled
- 3 egg yolks
- 2 cloves garlic, crushed
- 1/2 cup basil leaves
- 2 x 400g tins crushed and sieved tomatoes
- 2 teaspoons caster sugar
- 1/2 teaspoon chilli flakes
- 1 clove garlic, crushed
- 1/3 cup vegetable stock
- 22 cannelloni tubes
- 1/2 cup grated mozzarella
- 120g buffalo mozzarella, torn into chunks
- 1/4 cup finely chopped parsley
Method:
- Squeeze spinach really well to remove excess water then put in a food processor with ricotta, feta, egg yolks, garlic and basil.
- Season well with salt and pepper and whiz to combine.
- Preheat oven to 180°C. Spoon filling into a piping bag or a plastic bag with one corner nipped off and pipe into cannelloni cases. Place either in layers or one single layer in baking dish.
- Put tomatoes, sugar, chilli flakes, garlic and stock into a large jug.
- Season well with salt and pepper and whisk to combine.
- Pour over cannelloni tubes and top with grated and buffalo mozzarella.
- Bake for 30 minutes, then rest for 5 minutes before serving, sprinkled in parsley.
What’s your favourite winter comfort food?
Written by Sarah Tuck. First appeared on Stuff.co.nz. Image credit: Sarah Tuck / Stuff.co.nz.
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