Nigella’s Spinach and Ricotta Cannelloni is a delicious dish made with tomatoes, ricotta cheese, Parmesan cheese, mozzarella, creme fraiche, oregano, basil, spinach, and ricotta cheese. It takes about an hour to make this meal, which serves four people.
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💗 Why You Will Love This Spinach And Ricotta Cannelloni Recipe:
- Burst with flavor. The combination of spinach, ricotta, and herbs creates a mouthwatering taste sensation.
- Easy to make. Simple steps and readily available ingredients make this recipe a breeze to prepare.
- Versatile. Customize with your favorite herbs and cheeses for a personalized twist.
- Crowd-pleaser. Perfect for gatherings, this dish is sure to impress and satisfy everyone at the table.
❓ What Is Nigella Spinach And Ricotta Cannelloni Recipe?
Nigella Lawson’s Spinach and Ricotta Cannelloni recipe is a vegetarian dish made with cannelloni pasta tubes stuffed with a mixture of ricotta cheese, spinach, Parmesan, and egg yolks. The cannelloni is then baked in a tomato sauce made with canned tomatoes, garlic, red pepper flakes, and sugar.
📜 Nigella Spinach And Ricotta Cannelloni Ingredients
- 2 knobs of butter
- olive oil
- 2 cloves garlic (finely sliced)
- 1 handful fresh oregano (chopped)
- ¼ nutmeg (grated)
- 8 handfuls spinach
- 1 handful of fresh basil (including stalks chopped)
- 2 cans chopped tomatoes
- 400 grams water
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of sugar
- 400 grams of ricotta cheese
- 2 handfuls grated Parmesan
- 16 cannelloni pasta
- 200 grams mozzarella (broken up)
- 500 millilitres of crème fraiche
- 3 anchovies (finely chopped)
- 2 handfuls grated Parmesan
👩🍳 Nigella Spinach And Ricotta Cannelloni Instructions
- Warm the oven up to 180 degrees (gas 4).
- Put the meat on the stove and add the butter, oil, pepper, and half of the oregano. Cook until the meat is soft. Put in the spinach and let it wilt. Cook for 5 minutes. Take out the spinach and let it cool down.
- Put the other garlic clove, herbs, tomatoes, and one can of water in a pan. Add olive oil and bring to a boil. Put in sugar, salt, and pepper, and let it cook for 15 minutes. Take the heat off.
- Remove any extra water from the spinach and chop it up very small.
- Gather a handful of Parmesan, ricotta, and spinach and mix them. Then, stuff the cannelloni tubes. Place the shells on top of the tomato sauce.
- To make the white sauce, mix the creme fraiche, anchovies, parmesan, salt, and pepper. Add a little milk or water to thin it out, then pour it over the cannelloni.
- Place the dish in the oven and bake for 20 to 25 minutes, or until it is golden and bubbly. Enjoy your meal!
💭 Recipe Tips
- Ensure the fish is cooked properly by checking for opaque flesh and flakiness before assembling the pie.
- Use a combination of fish such as salmon, cod, and smoked haddock for a flavorful and varied taste.
- Avoid overcooking the vegetables by blanching them briefly before adding them to the pie.
- Create a creamy and smooth sauce by gradually adding the milk to the roux and whisking constantly to prevent lumps.
- Top the pie with a generous layer of mashed potatoes, ensuring it covers the filling completely to create a golden and crispy crust.
🥗 What To Serve With Spinach And Ricotta Cannelloni?
Nigella Spinach and Ricotta Cannelloni pair well with a fresh green salad dressed with lemon vinaigrette or a side of garlic bread for a complete and satisfying meal. For more side dish ideas check this collection What To Serve With Spinach And Ricotta Cannelloni.
🎚 How To Store Spinach And Ricotta Cannelloni?
- In The fridge: To store traditional Nigella Spinach and Ricotta Cannelloni, place any leftovers in an airtight container and refrigerate for up to 3 days.
- In The freezer: When freezing, it’s best to assemble the cannelloni without baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
🥵 How To Reheat Spinach And Ricotta Cannelloni?
- In The Oven. Cover with foil and bake at 350°F (175°C) for 20–25 minutes.
- In The Microwave. Cover and heat on medium power in 1-minute intervals, stirring in between.
- On The Stovetop. Heat on low with a splash of milk or cream, stirring occasionally for 10–15 minutes.
FAQs
How Do I Prevent The Cannelloni From Becoming Soggy?
To prevent cannelloni from becoming soggy, partially cook the pasta before filling and baking it. This helps maintain its structure while absorbing the sauce during baking.
Do You Have To Boil Cannelloni Tubes?
No, you don’t have to boil cannelloni tubes separately. They will cook perfectly in the oven when assembled with the filling and sauce.
Can I Make Spinach And Ricotta Cannelloni Ahead Of Time?
Yes, you can make Spinach And Ricotta Cannelloni ahead of time.
How Do I Make Spinach And Ricotta Cannelloni With A Crispy Topping?
Prepare and assemble the dish, then refrigerate until ready to bake. For a crispy topping, sprinkle breadcrumbs mixed with grated Parmesan over the cannelloni before baking.
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Nigella Spinach And Ricotta Cannelloni Nutrition Facts
Amount Per Serving
- Calories: 400
- Total Fat: 20 grams
- Saturated Fat: 10 grams
- Cholesterol: 50milligrams
- Sodium: 600 milligrams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Sugars: 6 grams
- Protein: 20 grams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Spinach And Ricotta Cannelloni
Description
Nigella’s Spinach and Ricotta Cannelloni is a delicious dish made with tomatoes, ricotta cheese, Parmesan cheese, mozzarella, creme fraiche, oregano, basil, spinach, and ricotta cheese. It takes about an hour to make this meal, which serves four people.
Ingredients
Instructions
- Warm the oven up to 180 degrees (gas 4).
- Put the meat on the stove and add the butter, oil, pepper, and half of the oregano. Cook until the meat is soft. Put in the spinach and let it wilt. Cook for 5 minutes. Take out the spinach and let it cool down.
- Put the other garlic clove, herbs, tomatoes, and one can of water in a pan. Add olive oil and bring to a boil. Put in sugar, salt, and pepper, and let it cook for 15 minutes. Take the heat off.
- Remove any extra water from the spinach and chop it up very small.
- Gather a handful of Parmesan, ricotta, and spinach and mix them. Then, stuff the cannelloni tubes. Place the shells on top of the tomato sauce.
- To make the white sauce, mix the creme fraiche, anchovies, parmesan, salt, and pepper.
- Add a little milk or water to thin it out, then pour it over the cannelloni.
- Place the dish in the oven and bake for 20 to 25 minutes, or until it is golden and bubbly. Enjoy your meal!
Notes
- Ensure the fish is cooked properly by checking for opaque flesh and flakiness before assembling the pie.
- Use a combination of fish such as salmon, cod, and smoked haddock for a flavorful and varied taste.
- Avoid overcooking the vegetables by blanching them briefly before adding them to the pie.
- Create a creamy and smooth sauce by gradually adding the milk to the roux and whisking constantly to prevent lumps.
- Top the pie with a generous layer of mashed potatoes, ensuring it covers the filling completely to create a golden and crispy crust.