Ingredients
Deluxe Tier Cannelloni
- 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
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
Toppings
- 1 cup mozzarella, torn
- Basil, chopped, to serve
- Parsley, chopped, to serve
Steps
Deluxe Tier Cannelloni
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Place the tubes in a baking dish.
- 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.
Sauce
- 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.