Cannelloni (Manicotti)
Servings: 8 people
TOMATO SAUCE
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 large (1 large) onion finely chopped
- 3 cloves (3 cloves) garlic pressed
- 49 ounces (1400 grams) tomato puree we use 2 glass bottles of Mutti tomato puree (passata) 24.5 ounces / 700 grams each.
- 2 cups (500 grams) water
- ¾ teaspoon (¾ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 10 fresh (10 fresh) basil leaves + more for garnishing
FILLING
- 1 pound (500 grams) frozen spinach or 32 ounces / 1kg fresh spinach
- 1 pound (500 grams) ricotta whole-milk
- 1 cup (100 grams) parmesan finely grated
- 1 teaspoon (1 teaspoon) lemon zest grated
- ⅛ teaspoon (⅛ teaspoon) nutmeg grated
- ½ teaspoon (½ teaspoon) salt + black pepper to taste
OTHER INGREDIENTS
- 20 dried (20 dried) cannelloni tubes (8.8 ounces / 250 grams pack) or manicotti (see notes)
- 8 ounces (225 grams) mozzarella fresh, chopped into small dice
- ½ cup (30 grams) grated parmesan
TOMATO SAUCE
- Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 large onion (chopped) and sauté on medium-low heat for 4 minutes.Add 3 cloves garlic (minced) and sauté one more minute. Stir often.Pour 49 ounces tomato puree, rinse the bottles with 2 cups water, and add that to the pan.Season with ¾ teaspoon salt and ⅛ teaspoon black pepper and simmer on medium-low heat for 20 minutes. Stir occasionally.Add in 10 fresh basil leaves (chopped), then taste and adjust for salt.
FILLING
- Thaw 1 pound frozen spinach in the microwave for 2 minutes at max power.Let cool down slightly, then squeeze out some, not all, of their water.In a food processor, add the spinach, 1 pound ricotta, 1 cup parmesan, 1 teaspoon lemon zest, ⅛ teaspoon nutmeg, ½ teaspoon salt, and 2 twists black pepper.Pulse a few times without overmixing, then combine the ingredients with a spatula.
FILL THE CANNELLONI
- Preheat the oven to 350°F or 180°C.Arrange your piping bag into a tall container (like a mason jar), folding the top part over the container. With a spatula, fill it with the ricotta filling (you might have to work in batches).Spread a layer of tomato sauce on the bottom of your baking dish.Remove the piping bag from the tall container, twist the empty part to seal it, and grab it tight with your dominant hand.Fill about 20 dried cannelloni tubes from both sides until completely stuffed.Arrange tubes on the baking dish on a single layer.
BAKE
- Cover cannelloni tubes with the remaining tomato sauce.Top with 8 ounces mozzarella (chopped) and ½ cup grated parmesan.
- Cover with foil and bake in the center of the oven at 350°F or 180°C for 30 minutes.Remove the foil and bake for 10 -15 more minutes uncovered. In the last 5 minutes, you can use the grill to brown the cheese.
- Let the cannelloni cool and set for 10 minutes before cutting it into 6 – 8 pieces.Garnish with plenty of fresh basil and enjoy.
