Ricotta Cannelloni

This is a great dish to make for those that may not have a lot of time on their hands or for those that may have a disability like myself.

This recipe can also be a lot of work if you want it to be or it can be super easy, just depends on how you feel :)

You can use store brought sauce or you can make your own, check out my Pasta Sauce recipe > https://carmelaskitchen.wixsite.com/carmela-s-kitchen/post/pasta-sauce

There is also two types of ricotta filling below but you can add or take away anything you like. Adjust the recipe so you can enjoy it :)

This can be assembled in advance on the day or the night before and stored in the fridge. Just make sure everything is cooled before assembling.

Once cooked and cooled you can also portion it out and freeze it. So you have meals for those day you just can't cook.

You can watch the tutorial by clicking the link below. I hope you enjoy x

https://youtu.be/TRbOlSprUao

Ingredients:

Spinach & ricotta filling

2kl Fresh Ricotta

500g Spinach - blanched, squeezed & sliced

2 tsp Paprika

4 tsp Garlic

2 tsp Nutmeg

2 tbs Onion Powder or 1 diced Onion

Salt & Pepper to taste

6 tbs Parmesan or Gran Padano

4 tbs Pasta Sauce

2 Eggs

Plain ricotta filling

2kl Fresh Ricotta

2 tsp Paprika

2 tbs Onion Powder or 1 diced Onion

2 tsp Nutmeg

Salt & Pepper to taste

6 tbs Parmesan or Gran Padano

10 tbs Pasta Sauce

2 Eggs

750g Cannelloni Tubes (60 small tubes)

Pasta Sauce ( around 2,800L you may need more)

Mozzarella

Note - 2kl of ricotta will fill 60 tubes and 1kl of ricotta will fill 30 tubes.

Add more sauce than you think you'll need. In my tutorial, I should have added more sauce. We like it to be a little more on the saucy side. And the cannelloni did absorb quite a bit of the sauce

Method:

• For the ricotta filling, mix everything in a bowl till all combined and smooth. It’s best to use your hands for this part.

• Add filling to a piping bag and fill all your cannelloni tubes, trying to avoid air bubbles.

• Coat the bottom of a tray with quite a bit of sauce, add one layer of cannelloni, then cover with more sauce and sprinkle with mozzarella.

Note - Add more sauce than you think you'll need. When the cannelloni cook the sauce will thicken and you don't want it to be too dry.

• Cover with baking paper and foil. Bake for 45 minutes at 150c, Then remove the baking paper and foil, turn the heat to 200c and continue baking for 15 minutes until the top has browned and the pasta is cooked.