Spinach and Ricotta Cannelloni

In Italy, cannelloni is the equivalent of the Sunday roast dinner. It takes an hour and a a half to make and cook, but it's the family dinner that everyone looks forward to.

Traditionally its made with meat but the spinach and ricotta version is becoming more popular. Not only is it tasty, its good for the whole family too. Spinach gives you strength – as we all know from watching Popeye – and the cheesy ricotta is good for their bones as well as their taste buds.

This is now a firm favourite on the menu when we have dinner parties at home. I always serve it with a crunchy salad but have learnt to make double the amount I need – because every guest has seconds.

There's no need to do any washing up as everyone – including my two little ones – clean their plates!

Taste rating 5/5

Difficulty rating 3/5

What you'll need (to serve four)

1 box dried cannelloni (it will have between 27 and 32 inside)
2 bags of spinach leaves (about 1 kilo spinach)
250gms ricotta
I egg
1 onion
1 garlic clove
2 tablespoon olive oil
salt and pepper to taste
1 box passata (500gms)
30gms butter
100 gms parmesan or cheddar cheese if you prefer
1 carton extra thick double cream (300 ml)


How to make it!

1.Wash the spinach leaves and add to 2 litres of salt water. After four minutes drain the spinach and leave on the side to cool.

2.Add two tablespoons of olive oil into a saucepan and place on a medium heat. Finely chop the onion and garlic and fry in the oil for one minute until softened. Pour in the passata and bring to the boil. Simmer for 10 minutes. Add a quarter of a glass of water to thin the mixture. Stir occasionally over a low heat and leave to simmer for 20 minutes until the sauce is smooth and slightly thick.

3.Once the spinach is cooled, roughly chop and place in a bowl and stir in the ricotta. Add a pinch of salt and pepper to taste and crack one egg into the mixture. Stir the egg in.

4.Grease a baking tray. Now it's the fun bit – filling the cannelloni with the spinach and ricotta mixture. If you're feeling brave get your kids to help! The quickest (and cleanest) way to do it is fill an icing bag (bought from any supermarket) and pipe the mixture into the dried cannelloni. Hold each tube in one hand and pipe until tit's full right to the end. If you don't have a bag, put the mixture onto a teaspoon and spoon it into the cannelloni – this is a messy but fun job!

5.Place a thin layer of the passata sauce in the baking tray and place the cannelloni onto it, making sure each cannelloni is touching the next one.

6.Once the tray is full (which is usually two rows of cannelloni tightly packed in), layer the rest of the passata over the top, then drizzle the cream over the top, and add a sprinkle of parmesan or cheddar cheese (we always put loads as we're cheesy!).

7.For the best result, cover with cling film and place in fridge for a couple of hours to 'rest' them. The dried pasta will then absorb the sauces and be even tastier.

8.Remove cling film and place in the middle of the oven at 200 o C (gas mark 6) for 40 minutes. Check after 30 minutes and turn down heat if bubbling. You want it be golden and crispy on the top but not burnt!

9.Remove from oven and serve with a crispy salad. Enjoy!