For tonight’s dinner, I opted to cook one of the many Italian categories of pasta; Cannelloni!
For the stuffing:
- 12 cannelloni
- 1 red onion
- 800g of fresh spinach
- 300g of Ricotta cheese
- 2 tablespoons of olive oil
- Black pepper
- In a cooking, pan add olive oil and the chopped onion and leave to cook for 5 minutes on (medium heat).
- Wash and rinse the spinach. Cook the spinach in salted boiling water for 8 minutes. Drain the spinach and remove the excess water, then chop them.
- Add the spinach to the onions and cook for another 5 minutes. Remove from the heat and add the Ricotta cheese, the salt, and the black pepper and mix together.
For the tomato sauce:
- 2 red onions
- 4 garlic cloves
- 2 bay leaves
- Herbes de Provence (1 tablespoon)
- Black pepper
- 3 tablespoons of olive oil
- 500g of chopped tomatoes in tomato juice
- Parmesan cheese
- In a cooking pan (on medium heat) add the olive oil, the chopped onions, the chopped garlic, the bay leaves, the salt, the black pepper and the Herbes de Provence, cook for another 5 minutes.
- Add the chopped tomatoes in tomato juice and cook for 20 minutes until to reduce the sauce. When the sauce becomes thick remove from the heat.
- Boil water in a cooking pot with a drizzle of olive oil. Add your cannelloni and cook Al Dente ( around 10 minutes).
- Now for the tricky part: Fill each cannelloni with the stuffing, use a small spoon or a piping bag (for the expert) and place them on an oven plate, pour the tomato sauce on the top and sprinkle with the Parmesan cheese.
- Preheat the oven to 200C and cook for 15 minutes.
- Remove from the oven and allow to cool for 10 minutes.
- Serve with more Parmesan cheese.
- I suggest cooking more cannelloni in case you break them during the filling.