Ricotta Cannelloni Gratin with Spinach and Tomato Sauce Recipe

Ingredients

12 cannelloni tubes
300 g ricotta cheese
100 g Parmesan cheese, grated
1 egg, lightly beaten
1 tsp garlic powder
2 tbsp fresh basil, chopped
500 ml tomato passata
200 g spinach
1 onion, chopped
2 cloves garlic, minced
Salt and pepper, to taste

Method

Preheat the oven to 180°C.
Cook the cannelloni according to the instructions on the packet, but undercook them by 2-3 minutes so that they won’t become too soft in the oven later. Drain and set aside to cool.
In a bowl, mix together the ricotta, grated Parmesan cheese, garlic powder, egg and fresh basil. Season with salt and pepper to taste.
Stuff the cooled cannelloni tubes with the ricotta mixture. Arrange the stuffed cannelloni in a single layer in a baking dish.
In a pan, sauté the garlic and onion until they are softened. Add the spinach and cook until wilted. Remove from heat and set aside.
Pour the tomato passata over the stuffed cannelloni tubes. Spoon the sautéed spinach over the tomato passata.
Cover the dish with foil and bake for 25 minutes. Remove the foil and sprinkle a little extra Parmesan cheese over the top. Return to the oven and bake, uncovered, for a further 10-15 minutes until the cheese is melted and the top is golden brown.
Let cool for a few minutes and serve hot.

Verdict

This ricotta cannelloni gratin with spinach and tomato sauce is a delicious, hearty meal that is perfect for a winter dinner. The rich tomato sauce and creamy ricotta cheese filling make for a comforting combination, while the spinach provides a nice and healthy balance to the dish. Enjoy with a glass of red wine and some crusty bread on the side.