Weekly Dose Of Healthy Recipes: Spinach & Ricotta Cannelloni

November 23, 2015

Cannelloni-cover

Italian dishes are not only super-tasty, but also really fun to make. This time, we bring you a healthy recipe for a traditional spinach and ricotta cannelloni.

The trick to making this delicious dish is that you can get your family members to help you with the preparation.

It’s very easy, but it gets a lot more fun when you get your kids involved in the process. Also, with the ingredients below, you’ll be able to serve 6 people after cooking for one and a half hour.

Ingredients

  • 1 onion
  • 2 cloves of garlic
  • 1 bay leaf
  • 2 x 400g tins of tomatoes
  • 400g of spinach
  • ½ of lemon
  • 250g of ricotta
  • 1 egg
  • 2 teaspoons of parmesan
  • 150g of cannelloni
  • 2 x 125g of mozzarella balls
  • Basil
  • Olive oil
  • Nutmeg
  • Sea salt
  • Pepper

Step-By-Step Preparation

  1. Preheat the oven to 180° C. Put the spinach in large pan, drizzle with olive oil, and place over low heat. Add a pinch of nutmeg, sea salt and pepper and leave it there until cooked down while stirring occasionally.
  2. Take the spinach out once it is done. Drizzle more olive oil in the same pan and sweat the onion. Mix with garlic, bay leaf, tomatoes, lemon zest, and a few basil leaves and let it simmer for about 20 minutes.
  3. Squeeze the moisture out of the spinach in a bowl and chop it up. Return it to the same bowl and stir in the ricotta, egg, and parmesan.
  4. Place the piping bag in jug and spoon in the spinach mix. Pipe the mixture into the cannelloni and lay them in an oven dish.
  5. Spread the tomato sauce, scatter the basil, and place the mozzarella slices over the cannelloni. Drizzle with olive oil and let it cook in the oven for 35-40 minutes.
  6. Once it’s done, let the cannelloni cool off for just a bit, then serve.

Bon appétit!


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