Spinach and ricotta cannelloni with tomato basil sauce
Voici une recette végétarienne de cannelloni ricotta épinard que j’apprécie tout particulièrement, tant par sa saveur que par sa simplicité ! Car oui c’est carrément un vrai régal pour les papilles, l’association ricotta épinard et la sauce tomate maison au basilic est un vrai succès, on en finirait presque le plat (mais il faut apprendre à être raisonnable !!!). C’est aussi un bon moyen de faire manger des épinards aux enfants ou aux grands d’ailleurs !!!
SO, prévoyez un grand plat, car tout le monde en redemandera!
Spinach and ricotta cannelloni with tomato basil sauce
Ingredients (pour 4-6 people)
- 18 tubes de cannelloni
- 500 g the ricotta
- 200 g de pain de mozzarella
- 10 poignées d’épinards
- 75 g grated parmesan
- 50 cl of semi-thick cream
- 1 clove garlic
- 10 g of butter
- Nutmeg
- Olive oil
- Salt and pepper
For the tomato sauce
- 2 medium cans of crushed tomatoes
- 1 bunch of basil
- 1 clove garlic
- Olive oil
- Salt and pepper
Description
Preheat the oven to 180°.
Wash the spinach and put it to melt in a saucepan with the butter and a whole clove of garlic for a few minutes, time for the water to evaporate. Then put them to drain.
Chop the garlic clove and basil stems then set aside.
For the tomato sauce, pour a drizzle of olive oil into a saucepan and add the garlic clove and chopped basil stems then brown 5 min on medium heat. Then add the crushed tomatoes, rinse the boxes with a little water, pour over the mixture then season. Stir and cook for ten minutes over low heat.. Add the basil leaves once the tomato sauce is cooked.
In a salad bowl, mix the ricotta, half the parmesan, spinach, drained and chopped, a little grated nutmeg, salt and pepper. Mix, fill a piping bag with the mixture and fill the cannelloni tubes.
Pour the tomato sauce at the bottom of the dish.
Place the cannelloni on top in a single layer (if necessary use 2 place). Pour over the cream, sprinkle with the remaining parmesan and add the sliced mozzarella.
Bake for 25 min.
Emilie
Drumix
2.2.13Sooo good ! A la place from ricotta, I used bush, Corsican cheese quite similar and also succulent…
Emilie
2.2.13Merci !
Oh yes, terrible with bush but I can't find any near us !!!
Drumix
19.2.13Very very good, also tried with bush (found at Auchan in… Normandie – so I guess it's found almost everywhere ?), following a “Nightmare in the kitchen” where they offered this recipe with this famous Corsican cheese… But ricotta being one of my cult cheeses (always in the fridge just in case !), I will quickly redo the recipe as explained above 😉
they give
19.2.13It's excellent, I didn't have any mozzarella, I replaced it with goat's cheese mousse that I found at Grand Frai, simply perfect, without hardly any spinach.
Marlene
28.7.13Excellent !!!! 🙂
Emilie
29.7.13Thank you very much Marlène 😉
Leila
18.12.13Tried and loved recipe without any modifications! It's super easy and very good! Thank you for sharing!
Emilie
19.12.13Thank you Leila for this positive feedback !!
Cathy Mumblog
6.4.16great recipe!! I used it as a base…for lasagna (no more cannelloni in the cupboards) finalement c’est le même principe et c’était carrément bon! in prime, faire manger des épinards à mon fils, c’est un vrai miracle 🙂 Merci !!
Emilie
5.5.16Oh merci Cathy pour ce retour ! Oui le combo épinards ricotta pâte c’est juste génial avec les enfants 😉