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Deluxe Tier Cannelloni

Ingredients

  • 2 cups fresh spinach

  • 2 1/2 cups ricotta

  • 1 cup mascarpone

  • 1/4 teaspoon grated nutmeg

  • Pinch chili flakes

  • Zest 1/2 lemon

  • Freshly ground black pepper

  • 1 cup Parmesan, grated, divided

  • 10 cannelloni tubes

  • For the sauce:

  • 1 tablespoon olive oil

  • 2 cloves garlic, sliced

  • 1 fresh red chili, finely chopped

  • 1/4 cup red wine

  • 1 tablespoon tomato puree

  • Pinch sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 can San Marzano tomatoes, crushed

  • 1 Parmesan rind

  • 1 stalk fresh oregano, chopped

  • 1 tablespoon butter

  • To serve:

  • 1 cup mozzarella, torn

  • Basil, chopped, to serve

  • Parsley, chopped, to serve

Instructions

  1. Preheat the oven to 350 degrees.

  2. Blanch the spinach in boiling water for 30 seconds then place in ice water. Drain and squeeze out as much water as possible by placing into a clean tea towel and wringing out. Chop finely and place into a bowl with the ricotta, mascarpone, nutmeg, chili flakes, lemon zest, black pepper and half the Parmesan. Stir to combine.

  3. Fill a piping bag or clean plastic bag with the filling and fill each of the tubes. Give them a light bang to compact the filling.

  4. Place the tubes in a baking dish.

  5. Add 1 tablespoon olive oil to a pan followed by the garlic and chili and cook for 2 minutes until fragrant. Add the wine followed by the tomato puree, sugar, salt and pepper and stir then add the tomatoes, Parmesan rind and oregano.

  6. Pour the sauce over the cannelloni tubes. Sprinkle over the remaining Parmesan and add the mozzarella. Bake for 30 to 40 minutes until the tubes are cooked through then serve sprinkled with the chopped basil and parsley.

Deluxe Tier Cannelloni

Mid Tier Cannelloni

Ingredients

  • 2 cups fresh spinach

  • 3 cups ricotta

  • 1/4 teaspoon grated nutmeg

  • Zest of 1/2 lemon

  • Freshly ground black pepper

  • 1 cup Parmesan, grated, divided

  • 10 cannelloni tubes

  • 1 can tomato pasta sauce

  • 1 clove garlic, minced

  • Pinch chili flakes

  • Splash of red wine

  • Fresh basil

Instructions

  1. Preheat oven to 350 degrees.

  2. Blanch the spinach in boiling water for 30 seconds then submerge in ice water. Drain and squeeze out as much water as possible by placing into a clean tea towel and wringing out. Chop finely and place into a bowl with the ricotta, nutmeg, lemon zest, black pepper and half the Parmesan. Mix to combine.

  3. Fill a piping bag or clean plastic bag with the filling and fill each of the cannelloni tubes. Give them a light bang to compact the filling.

  4. Place the tubes in a baking dish.

  5. Place the minced garlic clove and chili flakes into the jar of sauce and top with red wine. Mix and pour over the cannelloni. Sprinkle with the remaining Parmesan then add a good amount of freshly ground black pepper.

  6. Bake for 30 to 40 minutes until the tubes are cooked through then serve sprinkled with fresh basil.

Mid Tier Cannelloni

Basic Tier Cannelloni

Ingredients

  • 3 cups ricotta

  • 1 cup frozen spinach, defrosted

  • 1/4 teaspoon grated nutmeg

  • Zest of 1/2 lemon

  • Freshly ground black pepper

  • 10 cannelloni tubes

  • 1 can tomato sauce

  • 1/2 cup Parmesan

Instructions

  1. Preheat oven to 350 degrees.

  2. Mix the ricotta, spinach, nutmeg, lemon zest and black pepper together in a large bowl.

  3. Fill a piping bag or clean plastic bag with the filling and fill each of the cannelloni tubes. Give them a light bang to compact the filling.

  4. Place the tubes in a baking dish then pour in the jar of sauce and scatter over the Parmesan.

  5. Bake for 30 to 40 minutes until the tubes are cooked through then serve.

Basic Tier Cannelloni
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