Ricotta spinach cannelloni
4
30 minutes
60 minutes
Italian
Super simple. Very tasty! Not feeling like lasagna, but all your housemates are bagging for it? Make this a, a lighter version of a lasagna, in a rich sauce, with ricotta, spinach and mushrooms! The perfect midweek dish for alle vegans, meat eaters or whatever you want!
Ingredients
Optional homemade pasta
- 300 gr 00 flour
- 3 eggs
- Splash olive oil
Filling
- 400 gr spinach
- 400 gr mushrooms
- 200 gr ricotta cheese
- 1 egg
- ½ lemon
- 100 gr Parmesan cheese
- 3 cans tomato polpo
- 1 onion
- 3 garlic cloves
- 2 bay leaves
- Basil
- Italian seasoning
Directions
Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius.
- Start by making the pasta by making a hole in the flour and cracking in the eggs and a little olive oil.
- Slowly incorporate and knead until a dough forms. Cover in plastic wrap and leave for about 30 minutes to rest.
- In the meantime finely chop the mushrooms and add them to a pan on medium heat until all moisture has evaporated.
- Go in with the spinach and let it shrink.
- Add the mushrooms and spinach to a sieve, so all excess moisture can come out.
- Mince the onion and garlic and add to a pan to saute. Go in with the Italian seasoning, tomato polpo, bay leaves, salt, pepper and basil. Let simmer for about 30 minutes or until thickened.
- In a bowl mix together 1 egg, a little parmesan, ricotta, lemon zest, salt and pepper.
- Roll out the pasta dough into thin sheets and slice into lasagne sheets.
- Bring some water to a boil, add a nice pinch of salt and boil the pasta for 3 minutes. Take the pasta out and place in a bowl with ice cold water.
- Now assemble the cannelloni’s by layering the ricotta mixture, mushroom spinach mixture and rolling it tight.
- Spread some of the sauce on the bottom of a baking dish and layer in the cannelloni’s. Top with more of the sauce and parmesan cheese.
- Bake in the oven until the cheese is melted.
- Serve and enjoy!