Long time, no recipe! But don’t worry (you probably weren’t) I am alive and cooking – no pun intended!!
Sooo, I have been very busy lately and continue to be as I have exams coming up but I have managed to sneak in some time to provide you with this stellar recipe:
On Thursday it was my mum’s birthday (and mine!) and because I am just such an outstanding daughter I decided to make her dinner. Yes, I know, I’m fabulous! The only problem was that I had absolutely no idea what to make her. You see, among her favourite foods are seafood and laska both of which I am not very fond of and have never cooked before.
So, to conquer this problem I did what every good chef would do; I consulted the Taste.com gods!! And can I just say, thank god that website exists otherwise I would have been running around like a stressed mess.
This website has a recipe (or 5) of just about every kind of food you could think of. It is amazing. I could literally spend hours just scrolling through all the recipes on this website. I mean, it’s like a world of its own.
So anyway, whilst I was doing the above I came up with the idea of making spinach and ricotta cannelloni because I know that my mum and my whole family are very fond of this humble vegetarian dish. So here is the recipe:
Spinach and Ricotta Cannelloni
Serves 4 – 6
- Around 2 -3 jars of tomato pasta sauce
- A very large handful of fresh spinach (not baby spinach)*
- 2 crushed garlic cloves
- ½ onion, diced (optional)
- 350g ricotta
- 1/3 cup grated parmesan
- 3 egg yolks
- ½ teaspoon ground nutmeg
- Salt and pepper
- About 2 packets of cannelloni tubes
- Fresh basil and toasted pine nuts, to serve
- Preheat oven to 200 degrees C.
- Fill the bottom of a large baking dish with one jar of tomato pasta sauce.
- Wash spinach thoroughly and pat dry.
- Heat a large fry pan with olive oil on medium-high. Sauté the garlic and onion until just cooked, then place the spinach in the pan and wilt – you may need to do this in two batches.
- Place spinach mixture, ricotta, parmesan, egg yolks, nutmeg and, salt and pepper in a large bowl and mix with a fork to combine.
- Stuff the spinach and ricotta mixture into the cannelloni tubes one at a time. Once stuffed, neatly place them in the baking dish. Once the baking dish is filled pour the rest of the tomato pasta sauce over the dish so that the cannelloni tubes are covered.
- Cover with alfoil and bake for 30 minutes or until cannelloni are soft.
- Remove alfoil and sprinkle cannelloni with mozzarella cheese and bake for another 10 minutes or until cheese has melted.
- Serve with fresh basil and toasted pine nuts. Enjoy!
- * A recipe I used to use says to use 375g spinach but I never really measure it and just use the whole bunch.
Once again, the measurements of this recipe are slightly vague at times but that is only because I have a tendency to never measure anything I am cooking and just go with the flow, which works 90% of the time but it not very good when you are trying to write a recipe. Fear not though, this recipe is extremely forgiving and will work 90% of the time too, unless you somehow manage to stuff the tubes with tomato sauce and layer it in spinach and ricotta because I am telling you now, that will definitely NOT work. But I am certain that won’t happen because this is a super easy recipe to make and it sure to be a winner.