Ricotta and Spinach Cannelloni

👨‍🍳 Method

For the Tomato sauce

1. 1
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   In a bowl, mix the tomatoes, olive oil and garlic with the salt.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add and fry 3 minutes, until the peppers soften.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

For the Pastry Filling

1. 5
   In a bowl, mix the spinach, ricotta, Parmesan, egg and nutmeg, and season with salt.

   Bowl

To assemble

1. 6
   Fill the cannelloni with the filling using a piping bag.

   Piping bag
2. 7
   Pour half of the tomato sauce into a baking dish, arrange the cannelloni, filled, in it and pour the rest of the sauce over the top.

   Baking pan
3. 8
   Sprinkle the mozzarella on top.
4. 9
   Cover the dish with foil and bake 25 minutes.

   OvenBaking panAluminum foil
5. 10
   Bake uncovered for another 10 minutes, until the cheese is bubbling.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.