Cannelloni with Spinach and Ricotta

Name: Cannelloni with Spinach and Ricotta
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tbsp Olive oil; 8 clove Garlic; 3 tbsp Sugar; 2 tbsp Red wine vinegar; 3 cup Canned tomatoes (chopped); 10 pcs Fresh basil leaves; 2 cup Mascarpone; 3 tbsp Milk; 185 g Parmesan; 2 cup Mozzarella; 1 kg Fresh spinach; 3 cup Ricotta; 1 pinch Nutmeg; 400 g Cannelloni pasta tubes

A classic Italian dish — pasta tubes filled with a delicate mixture of ricotta and spinach, baked under tomato sauce and creamy béchamel. Perfect for a festive table and a cozy family dinner.

Ingredients

3 tbsp Olive oil
8 clove Garlic
3 tbsp Sugar
2 tbsp Red wine vinegar
3 cup Canned tomatoes (chopped)
10 pcs Fresh basil leaves
2 cup Mascarpone
3 tbsp Milk
185 g Parmesan
2 cup Mozzarella
1 kg Fresh spinach
3 cup Ricotta
1 pinch Nutmeg
400 g Cannelloni pasta tubes

Instructions

Heat the olive oil in a large saucepan and sauté the minced garlic for about a minute. Add the sugar, red wine vinegar, canned tomatoes, and season with salt and pepper to taste. Simmer the sauce for about 20 minutes, stirring occasionally, until it thickens. Finish by adding fresh basil.
Divide the prepared tomato sauce between two or more shallow baking dishes and set aside. Prepare the creamy sauce: whisk the mascarpone with milk until smooth and homogeneous, then season with salt and pepper to taste.
Place fresh spinach in a large colander and pour boiling water from a kettle over it to wilt (you may need to do this in several batches). Once the spinach has cooled enough to handle, squeeze out the excess water thoroughly. Roughly chop the spinach and mix in a large bowl with 100 g of Parmesan and ricotta. Season well with salt, pepper, and nutmeg.
Preheat the oven to 200°C. Using a piping bag or a plastic bag with a corner cut off, carefully fill the cannelloni tubes with the prepared filling. Arrange the tubes side by side on the tomato sauce in the baking dishes. Pour the creamy sauce over them and sprinkle with Parmesan and mozzarella on top.
Bake the cannelloni in the preheated oven for 30–35 minutes until the dish turns golden and begins to bubble. Remove from the oven and let stand for 5 minutes before serving.