How to make cannelloni

by Great British Chefs11 July 2016

How to make cannelloni

Cannelloni are large pasta tubes, perfect for stuffing with your favourite filling and baking in the oven. They’re a great option when feeding a crowd as little work is required. Here we give a vegetarian example of a spinach and ricotta cannelloni recipe, but the filling can be varied to suit your own tastes.

Ingredients

Metric

Imperial

1
Preheat the oven to 180℃/gas mark 4
2
Heat a saucepan over a medium heat with a little oil and sweat down the onion and garlic without colouring
3
Add the tomatoes and season with salt and pepper, bring to the boil then leave to simmer for around 20 minutes until the sauce has thickened. Add the basil
4
Meanwhile, sweat down the spinach in a pan and drain off any excess moisture in a sieve
5
Chop the spinach and place in a bowl with the ricotta and Parmesan. Beat in the egg, then season with salt and pepper
6
Place half the sauce in the base of a baking dish. Transfer the filling mixture to a piping bag then pipe the mixture into the cannelloni and place them into the dish on top of the sauce
7
Cover with the remaining tomato sauce and grated mozzarella and bake in the oven for 40-45 minutes, until a knife goes easily through the pasta and the top is golden brown
8
Leave to rest for 5 minutes before dividing between plates and serving

Variations

Cannelloni make a great vegetarian main course – try Marcus Wareing’s Cannelloni with spinach, pumpkin and nutmeg. For a meaty cannelloni, try using a Bolognese ragu as the filling, or do what Matthew Tomkinson does and serve a delicious Cannelloni of braised English rabbit with glazed spring vegetables and black pudding purée.

Get in touch

Please sign in or register to send a comment to Great British Chefs.