Spinach and Ricotta Cannelloni with Rosé Sauce
To make this cannelloni dish, use large lasagna sheets and cut them in two. Spoon a blend of spinach, ricotta and Parmesan onto each noodle and roll. Cover with a homemade rosé sauce before baking it in the oven, and you’ve got the ultimate Italian comfort meal.
Ingredients
- 2 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 2 cups (500 ml) strained tomatoes
- 1 sprig fresh basil
- 1/2 cup (125 ml) 35% or 15% cream
- 11 oz (310 g) baby spinach
- 1 3/4 cups (450 g) ricotta cheese
- 1 cup (70 g) grated Parmigiano-Reggiano cheese
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- 6 fresh lasagna noodles, about 9 x 6 inches (23 x 15 cm) each
- Salt and pepper
Instructions
- In a saucepan over medium heat, soften the garlic in the oil for 2 minutes. Add the strained tomatoes and basil sprig. Bring to a boil and let simmer for 15 minutes, stirring frequently. Stir in the cream and season with salt and pepper. Keep warm. Remove the basil.
To make this cannelloni dish, use large lasagna sheets and cut them in two. Spoon a blend of spinach, ricotta and Parmesan onto each noodle and roll. Cover with a homemade rosé sauce before baking it in the oven, and you’ve got the ultimate Italian comfort meal.