Cannelloni Ricotta e Spinaci (Baked Ricotta and Spinach Cannelloni)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 700 g Tomato passata
• 1 ½ tsp Fine sea salt
• 300 g Spinach
• 400 g Ricotta
• 60 g Parmesan
• ¼ tsp Ground nutmeg
• 250 g Cannelloni
• 200 g Mozzarella

1. Heat the oven to 190°C (375°F). Finely chop the onion and crush the garlic.
2. Warm the olive oil in a saucepan over medium heat, then cook the onion with a pinch of the fine sea salt for 8 to 10 minutes until soft and sweet. Stir in the garlic for 30 seconds until fragrant.
3. Pour in the tomato passata and rinse the jar with a splash of water, adding it to the pan. Simmer gently for 10 minutes, then season with about 1 tsp of the fine sea salt, or to taste.
4. Wilt the spinach in a frying pan over medium heat, stirring until collapsed. Tip into a sieve-strainer and press out as much liquid as you can, then roughly chop.
5. In a mixing bowl, combine the ricotta, spinach, parmesan, ground nutmeg and the remaining fine sea salt. Mix until evenly combined and taste for seasoning.
6. Spread about one third of the tomato sauce over the base of a baking dish. Fill the cannelloni with the ricotta mixture and arrange in a single layer, then spoon over the remaining sauce so the pasta is well covered.
7. Tear the mozzarella over the top. Bake for 35 minutes until the sauce is bubbling and the cannelloni is tender when pierced with a knife, then rest for 5 minutes before serving.

Made this recipe? Rate it — a comment is optional.