Cannelloni, Tomato and Ricotta

My Simple Cannelloni Recipe: A Weeknight Winner

As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. But sometimes, the simplest recipes are the most rewarding. This Cannelloni, Tomato, and Ricotta recipe has become a staple in our household – it’s easy to prepare, incredibly flavorful, and always a crowd-pleaser, whether I’m feeding the family or impressing guests.

The beauty of this recipe lies in its versatility. You can easily adjust it to your preferences. Don’t have fresh ricotta? Cream cheese works just as well. Feeling adventurous? Add some sun-dried tomatoes or Italian sausage to the filling for an extra kick. The possibilities are endless! The key is to focus on the quality of the ingredients. Using fresh herbs and good quality cheeses makes a significant difference in the final result.

The process itself is wonderfully straightforward. The sauce comes together quickly; a simple sauté of onions, garlic, mushrooms and then simmered with passata and a splash of red wine creates a rich and flavorful base. The filling is equally easy to prepare. I often do this part the night before, saving valuable time on busy weeknights. Simply combine ricotta (or cream cheese), spinach, eggs, garlic, and a touch of nutmeg and seasoning. This mixture is then used to fill the cannelloni tubes, which I find is easier when they are laid flat. Finally, layer them in a baking dish, cover with the sauce, and bake until bubbly and golden brown.

This dish is not just about taste; it’s about convenience. I often make a double batch, enjoying one for dinner and freezing the rest for a quick and easy weeknight meal in the future. It reheats beautifully, and there is always something comforting about having a delicious homemade meal ready to go in a pinch. This recipe is my little secret weapon against dinnertime stress and guaranteed to earn smiles all around the table, from the little ones to my ever-hungry husband!

Beyond the practicality, this dish is full of heart. It’s a recipe that’s been passed down (with a few modern tweaks) and represents a connection to my culinary heritage. It's a recipe I've shared with friends and family, and watched as their faces light up with delight. It isn't just a meal; it's a shared experience, a taste of home, and a testament to the power of simple, delicious food. So, give this recipe a try – I guarantee it will become a new family favorite.

Tips for Success:

• Don't overcook the sauce: You want it to be flavorful, but not overly thick.
• Use fresh ingredients whenever possible: The flavor difference is noticeable.
• Don't be afraid to experiment: Add your favorite vegetables or herbs to the filling.
• Make it ahead: The filling and sauce can be made in advance to save time.

Enjoy!

Step-by-step

• To make the sauce, fry onion, garlic and mushrooms until soft.
• Add passata and red wine, cook for 10 minutes or until wine reduces.
• Place spinach, cheeses, eggs, garlic, nutmeg, salt and pepper in a bowl, mix together.
• Fill cannelloni tubes or place on sheets and roll up.
• Put a little sauce on the bottom of a baking dish, place cannelloni in a single layer side by side in the dish.
• Pour over the remaining sauce, and a little cream if desired.
• Top with mozzarella and parmesan.
• Bake at 200°C for 25-35 minutes.