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Jamie O's Spinach & Ricotta Cannelloni

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A really simple, tasty vegetarian pasta dish by Jamie Oliver (Jamie's Dinners). Serves 4.

A really simple, tasty vegetarian pasta dish by Jamie Oliver (Jamie's Dinners). Serves 4.

Ingredients

Serves: 4

Metric Cups
  • 2 knobs of butter
  • olive oil
  • 2 cloves garlic (finely sliced)
  • 1 handful fresh oregano (chopped)
  • ¼ nutmeg (grated)
  • 8 handfuls spinach
  • 1 handful fresh basil (including stalks chopped)
  • 2 cans chopped tomatoes
  • 400 grams water
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of sugar
  • 400 grams ricotta cheese
  • 2 handfuls grated parmesan
  • 16 cannelloni pasta
  • 200 grams mozzarella (broken up)
  • 500 millilitres creme fraiche
  • 3 anchovies (finely chopped)
  • 2 handfuls grated parmesan
  • 2 knobs of butter
  • olive oil
  • 2 cloves garlic (finely sliced)
  • 1 handful fresh oregano (chopped)
  • ¼ nutmeg (grated)
  • 8 handfuls spinach
  • 1 handful fresh basil (including stalks chopped)
  • 2 cans diced tomatoes
  • 14⅛ ounces water
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of sugar
  • 14⅛ ounces ricotta cheese
  • 2 handfuls grated parmesan
  • 16 cannelloni pasta
  • 7 ounces mozzarella (broken up)
  • 18 fluid ounce creme fraiche
  • 3 anchovies (finely chopped)
  • 2 handfuls grated parmesan

Method

Jamie O's Spinach & Ricotta Cannelloni is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180 degrees/gas 4.
  • Put a roasting tray on the hob and add the butter, oil, 1 garlic glove, nutmeg, half oregano and cook till soft. Add the spinach and allow to wilt, cook for 5mins. Remove spinach and allow to cool.
  • Add olive oil to pan with other garlic clove, herbs and tomatoes and 1 tin full of water; bring to the boil. Add salt, pepper & sugar and simmer for 15minutes. Turn off the heat.
  • Squeeze excess water from the spinach and finely chop it.
  • Mix the spinach, ricotta & handful of parmesan together and fill cannelloni tubes. Lay cannelloni over the tomato sauce.
  • Make the white sauce by mixing the crème fraîche, anchovies, parmesan and salt & pepper together and loosen with a little milk or water, spoon over the cannelloni
  • Sprinkle with parmesan and mozzarella then bake for 20-25mins or until bubbling and golden. Buon Appetito.
  • Preheat oven to 180 degrees/gas 4.
  • Put a roasting tray on the hob and add the butter, oil, 1 garlic glove, nutmeg, half oregano and cook till soft. Add the spinach and allow to wilt, cook for 5mins. Remove spinach and allow to cool.
  • Add olive oil to pan with other garlic clove, herbs and tomatoes and 1 tin full of water; bring to the boil. Add salt, pepper & sugar and simmer for 15minutes. Turn off the heat.
  • Squeeze excess water from the spinach and finely chop it.
  • Mix the spinach, ricotta & handful of parmesan together and fill cannelloni tubes. Lay cannelloni over the tomato sauce.
  • Make the white sauce by mixing the crème fraîche, anchovies, parmesan and salt & pepper together and loosen with a little milk or water, spoon over the cannelloni
  • Sprinkle with parmesan and mozzarella then bake for 20-25mins or until bubbling and golden. Buon Appetito.
  • Tell us what you think