Jamie Oliver Spinach And Ricotta Cannelloni

Jamie Oliver Spinach and Ricotta Cannelloni is made with fresh spinach, ricotta cheese, Parmesan cheese, mozzarella, and basil. This creamy Spinach and Ricotta Cannelloni recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.

Try More Jamie Oliver Recipes:

• Jamie Oliver Red Pepper Pasta
• Jamie Oliver Chicken Lasagne
• Jamie Oliver Spinach Lasagne

🧡 Why You’ll Love Jamie Oliver’s Spinach And Ricotta Cannelloni:

• Rich and Creamy Taste: The mix of ricotta, Parmesan, and crème fraîche makes a filling that is rich, creamy, and delicious.
• Fresh and Healthy: Fresh spinach, basil, and marjoram add great flavor and are full of nutrients, making the dish tasty and good for you.
• Easy to Follow: This jamie oliver recipe is easy to make with clear steps. Even beginners can follow it without any trouble.
• Versatile Dish: You can serve this dish as a main meal or a side dish, making it great for any occasion, from family dinners to special events.
• Looks Amazing: The golden, bubbly top and the bright colors of the spinach and tomato sauce make the dish look beautiful and impressive.

🧅 Jamie Oliver Spinach And Ricotta Cannelloni Ingredients

Cannelloni Ingredients:

• 2 tablespoons butter
• Olive oil, as needed
• 2 cloves garlic, peeled and finely sliced
• 1 large handful fresh marjoram or oregano, roughly chopped
• 1/4 teaspoon grated nutmeg
• 8 large handfuls (about 800g) of spinach, thoroughly washed
• 1 handful (about 20g) fresh basil, stalks chopped, leaves ripped
• 2 x 400g good-quality tinned plum tomatoes, chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 pinch sugar
• 400g crumbly ricotta cheese
• 2 handfuls (about 60g) Parmesan cheese, freshly grated
• 16 cannelloni tubes
• 200g mozzarella, broken up (use fresh if available)

White Sauce Ingredients:

• 500ml crème fraîche
• 3 anchovies, finely chopped
• 2 handfuls (about 60g) Parmesan cheese, freshly grated

🥘 How To Make Jamie Oliver Spinach And Ricotta Cannelloni

1. Preheat the Oven: Preheat your oven to 180ºC/350ºF/gas 4.
2. Prepare the Baking Dish: Find a baking tray or ovenproof dish that fits the cannelloni in one layer.
3. Cook the Garlic and Herbs: Heat a pan over high heat. Add butter, olive oil, one sliced garlic clove, marjoram or oregano, and nutmeg. Cook until the garlic is soft.
4. Wilt the Spinach: Add the spinach in batches, letting it wilt before adding more. Cook until all the spinach is wilted.
5. Cool the Spinach: Transfer the spinach to a bowl and let it cool.
6. Make the Tomato Sauce: In the same pan, heat a little olive oil. Add the other garlic clove, basil stalks, and tomatoes. Fill one of the empty tomato tins with water and add it to the pan. Bring to a boil, then reduce heat and simmer for 10 minutes. Add salt, pepper, sugar, and basil leaves.
7. Prepare the Filling: Squeeze excess liquid from the cooled spinach. Finely chop the spinach and mix it with ricotta and one handful of Parmesan.
8. Fill the Cannelloni: Use a piping bag or a sandwich bag with the corner cut off to fill the cannelloni tubes with the spinach mixture.
9. Assemble the Dish: Pour the tomato sauce into your baking dish. Lay the filled cannelloni on top of the sauce.
10. Make the White Sauce: Mix crème fraîche, anchovies, and the remaining Parmesan. Add salt and pepper, and a little water to thin it if needed.
11. Bake the Cannelloni: Spoon the white sauce over the cannelloni. Drizzle with olive oil, sprinkle with remaining Parmesan and mozzarella. Bake for 20-25 minutes until golden and bubbling.

💭 Recipe Tips

• Squeeze the Spinach: Make sure to get out all the water from the cooked spinach. This keeps the filling from being too watery.
• Fill the Cannelloni Right: Use a piping bag or sandwich bag to fill the cannelloni tubes fully. This makes sure they have enough filling.
• Thin the White Sauce: If the crème fraîche sauce is too thick, add a bit of water. This helps spread the sauce evenly.
• Bake Until Golden Brown: Bake the cannelloni until the top is golden and bubbling. This means it is cooked well and has a nice, crispy top.

🥗 What To Serve With Spinach And Ricotta Cannelloni?

Spinach and Ricotta Cannelloni goes well with a green salad, garlic bread, roasted vegetables, or a light soup. You can also serve it with steamed broccoli, a Caesar salad, grilled asparagus, or a tomato basil salad.

🎚 How To Store Leftovers Spinach And Ricotta Cannelloni?

• Refrigerate: Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
• Freeze: Transfer the cannelloni to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Spinach And Ricotta Cannelloni?

• In The Oven: Preheat the oven to 180ºC/350ºF. Place the cannelloni in an ovenproof dish, cover with foil, and bake for 20-25 minutes until heated through.
• In The Microwave: Place a portion on a microwave-safe plate, cover, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

FAQs

Try More Jamie Oliver Recipes:

• Jamie Oliver Butternut Lasagne
• Jamie Oliver Creme Fraiche Lasagne
• Jamie Oliver Fish Lasagne

Jamie Oliver Spinach And Ricotta Cannelloni Nutrition Facts

• Calories: 715
• Fat: 47.1g
• Saturates: 28.2g
• Sugars: 14.6g
• Salt: 1.9g
• Protein: 28g
• Carbs: 46.2g
• Fibre: 3.8g