Spinach and Ricotta Cannelloni

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

2. 2

   Prepare the spinach: Wash the fresh spinach thoroughly. In a large pan, wilt the spinach over medium heat for 3-5 minutes, until it has significantly reduced in volume. Drain any excess liquid and let it cool slightly.

   Ca. 5 min.

   Kokkens note: Squeeze out as much water as possible from the spinach to prevent a watery filling.

3. 3

   Finely chop the cooled spinach.

   Ca. 2 min.

4. 4

   Make the filling: In a large bowl, combine the ricotta cheese, chopped spinach, grated parmesan cheese, egg, ground nutmeg, salt, and black pepper. Mix thoroughly until all ingredients are well combined.

   Ca. 5 min.

   Kokkens note: Taste and adjust seasoning if needed.

5. 5

   Prepare the tomato sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   Stir in the canned crushed tomatoes, dried oregano, dried basil, and sugar. Bring the sauce to a simmer, then reduce heat to low and let it cook gently for 10-15 minutes, stirring occasionally.

   Ca. 15 min.

   Kokkens note: The sugar helps to balance the acidity of the tomatoes.

7. 7

   Assemble the cannelloni: Spread a thin layer of tomato sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.

   Ca. 1 min.

8. 8

   Carefully fill each cannelloni pasta tube with the spinach and ricotta mixture. You can use a piping bag or a small spoon for this.

   Ca. 10 min.

   Kokkens note: A piping bag with a wide opening makes filling much easier and less messy.

9. 9

   Arrange the filled cannelloni in a single layer in the baking dish over the sauce.

   Ca. 2 min.

10. 10

    Pour the remaining tomato sauce evenly over the cannelloni, ensuring they are fully covered.

    Ca. 1 min.

    Kokkens note: Ensure the pasta is submerged in sauce to cook properly and prevent drying out.

11. 11

    Sprinkle the shredded mozzarella cheese over the top of the sauce.

    Ca. 1 min.

12. 12

    Cover the baking dish tightly with aluminum foil and bake for 25 minutes.

    Ca. 25 min.

    Kokkens note: Covering helps the pasta cook through without drying out.

13. 13

    Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

    Ca. 10 min.

14. 14

    Let the cannelloni rest for 5 minutes before serving.

    Ca. 5 min.

    Kokkens note: This allows the dish to set and makes it easier to serve.

15. 15

    Garnish with fresh parsley, if desired, and serve hot.