Jamie O's Spinach & Ricotta Cannelloni
A community recipe by KitchenGoddessNot tested or verified by Nigella.com
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Preheat oven to 180 degrees/gas 4. Put a roasting tray on the hob and add the butter, oil, 1 garlic glove, nutmeg, half oregano and cook till soft. Add the spinach and allow to wilt, cook for 5mins. Remove spinach and allow to cool. Add olive oil to pan with other garlic clove, herbs and tomatoes and 1 tin full of water; bring to the boil. Add salt, pepper & sugar and simmer for 15minutes. Turn off the heat. Squeeze excess water from the spinach and finely chop it. Mix the spinach, ricotta & handful of parmesan together and fill cannelloni tubes. Lay cannelloni over the tomato sauce. Make the white sauce by mixing the crème fraîche, anchovies, parmesan and salt & pepper together and loosen with a little milk or water, spoon over the cannelloni Sprinkle with parmesan and mozzarella then bake for 20-25mins or until bubbling and golden. Buon Appetito.
Preheat oven to 180 degrees/gas 4. Put a roasting tray on the hob and add the butter, oil, 1 garlic glove, nutmeg, half oregano and cook till soft. Add the spinach and allow to wilt, cook for 5mins. Remove spinach and allow to cool. Add olive oil to pan with other garlic clove, herbs and tomatoes and 1 tin full of water; bring to the boil. Add salt, pepper & sugar and simmer for 15minutes. Turn off the heat. Squeeze excess water from the spinach and finely chop it. Mix the spinach, ricotta & handful of parmesan together and fill cannelloni tubes. Lay cannelloni over the tomato sauce. Make the white sauce by mixing the crème fraîche, anchovies, parmesan and salt & pepper together and loosen with a little milk or water, spoon over the cannelloni Sprinkle with parmesan and mozzarella then bake for 20-25mins or until bubbling and golden. Buon Appetito.
Introduction
A really simple, tasty vegetarian pasta dish by Jamie Oliver (Jamie's Dinners). Serves 4.
A really simple, tasty vegetarian pasta dish by Jamie Oliver (Jamie's Dinners). Serves 4.
Ingredients
Serves: 4
Metric
Cups
- 2 knobs of butter
- olive oil
- 2 cloves garlic (finely sliced)
- 1 handful fresh oregano (chopped)
- ¼ nutmeg (grated)
- 8 handfuls spinach
- 1 handful 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 ricotta cheese
- 2 handfuls grated Parmesan
- 16 cannelloni pasta
- 200 grams mozzarella (broken up)
- 500 millilitres creme fraiche
- 3 anchovies (finely chopped)
- 2 handfuls grated Parmesan
- 2 knobs of butter
- olive oil
- 2 cloves garlic (finely sliced)
- 1 handful fresh oregano (chopped)
- ¼ nutmeg (grated)
- 8 handfuls spinach
- 1 handful fresh basil (including stalks chopped)
- 2 cans diced tomatoes
- 14⅛ ounces water
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of sugar
- 14⅛ ounces ricotta cheese
- 2 handfuls grated Parmesan
- 16 cannelloni pasta
- 7 ounces mozzarella (broken up)
- 18 fluid ounces creme fraiche
- 3 anchovies (finely chopped)
- 2 handfuls grated Parmesan
Method
Jamie O's Spinach & Ricotta Cannelloni is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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