Our spinach and ricotta cannelloni recipe is a real Italian classic and a great winter warmer for those colder months. Be sure to use a vegetarian Parmesan.

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Sitting on a bed of garlicky tomato sauce the spinach and ricotta-stuffed cannelloni a shape of pasta originally from Campania are covered in creamy béchamel and baked until golden and bubbling.

Spinach and ricotta cannelloni recipe delia. Heat the oven to 200C 180C fan390Fgas 6. Finely chop the spinach and put it back into the bowl. Mix the spinach with the ricotta and most of the grated cheese reserving a handful for the top and.

250 g 8 oz frozen chopped spinach thawed Note 1 500 g 1 lb ricotta full fat please Note 2 13 cup grated parmesan 1 cup shredded cheese Mozzarella Colby Cheddar Tasty Gruyere Swiss 1 egg 1 large garlic clove minced Grated fresh nutmeg just a sprinkling. By now the spinach will have cooled down so squeeze any excess liquid out of it and pour this back into the bowl. To make the spinach and ricotta filling add the ricotta parmesan chopped spinach egg nutmeg and salt and pepper to a large mixing bowl and mix everything together until.

Add the ricotta and spinach filling to a plastic bag tie a knot and snip one corner and now gently squeeze the mixture from the bag and fill as many cannelloni tubes as you can. Finely chop the spinach and put it back into the bowl. Stir in the ricotta nutmeg and season to taste and mix well.

Brush a large shallow ovenproof dish with a little oil. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Fill the cannelloni tubes with the mixture and place into an ovenproof dish.

Mix it with the liquid add the ricotta and a handful of the Parmesan and then use a piping bag to squeeze the mixture into the cannelloni. Place ricotta cheese in a mixing bowl and add baby spinach leaves. Place the spinach into a large bowl and stir in the ricotta.

Mix it with the liquid add the ricotta and a handful of the Parmesan and then use a piping bag to squeeze the mixture into the cannelloni. Take a carton of passata with basil and pour a layer into the base of an ovenproof dish. Reserve 3 tbsp Parmigiano-Reggiano and add the rest to the spinach mixture with the egg and nutmeg.

Arrange the tubes onto a lightly buttered oven-proof dish or add a layer of tomato sauce see tip. Mix the spinach with the cheeses nutmeg and salt. Tip the spinach into a sieve and press out as much water as possible.

Season with salt and pepper and mix to combine. Then twist the bag up and cut the corner off.

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