Ricotta Cannelloni with Homemade Tomato Sauce
Winter, for me, brings a hankering for pasta. I’m not sure why; it could be that with pasta comes warmth and comfort, or it’s just purely the fact that I freaking love pasta! Either way, this cold snap had me in the mood to make a pasta bake-esque dish, that was something I’d never tried making before but was very easy to execute at the same time.
99% of the time when I make pasta, I buy the sauce or some base component to get me started; I wanted to create a homemade tomato sauce for once, and I so I did! All you have to do is roast off a few varieties of tomatoes along with some onion, garlic, fresh basil and olive oil, then pop the entirety of the ingredients into a blender.
For this, I used the Kenwood kmix blender. Not only did it blend my roasted tomatoes into a smooth, delicious sauce, but for a blender it’s incredibly quiet (which is ideal when you have a flatmate who works nights!) and it fits perfectly on my benchtop. Any appliance that comes in white is welcome to join my little foodie accessory family!
Aside from this, all you have to do is mix together your tasty ricotta filling ingredients, pop them into a piping or plastic bag, fill the dried cannelloni tubes then lay them into a baking dish with the sauce along with some fresh basil and cheese. Bake for 30-35 minutes and you have a winner of a dinner - rhyming essential ;) Give this recipe a try, it’s delicious!
99% of the time when I make pasta, I buy the sauce or some base component to get me started; I wanted to create a homemade tomato sauce for once, and I so I did! All you have to do is roast off a few varieties of tomatoes along with some onion, garlic, fresh basil and olive oil, then pop the entirety of the ingredients into a blender.
For this, I used the Kenwood kmix blender. Not only did it blend my roasted tomatoes into a smooth, delicious sauce, but for a blender it’s incredibly quiet (which is ideal when you have a flatmate who works nights!) and it fits perfectly on my benchtop. Any appliance that comes in white is welcome to join my little foodie accessory family!
Aside from this, all you have to do is mix together your tasty ricotta filling ingredients, pop them into a piping or plastic bag, fill the dried cannelloni tubes then lay them into a baking dish with the sauce along with some fresh basil and cheese. Bake for 30-35 minutes and you have a winner of a dinner - rhyming essential ;) Give this recipe a try, it’s delicious!
Ingredients (makes 14-15 cannelloni)
Sauce:
2 large tomatoes
1 punnet cherry tomatoes
1 tray vine tomatoes
4-6 garlic cloves, unpeeled
1 red onion, peeled and diced
4 stalks fresh basil
Olive oil
Salt and Pepper
Cannelloni:
500g ricotta
1 small egg
1 cup baby spinach, roughly chopped
Zest of half lemon
1 cup grated parmesan cheese
Salt and Pepper
15 cannelloni tubes
Grated mozzarella
Fresh basil
Sauce:
2 large tomatoes
1 punnet cherry tomatoes
1 tray vine tomatoes
4-6 garlic cloves, unpeeled
1 red onion, peeled and diced
4 stalks fresh basil
Olive oil
Salt and Pepper
Cannelloni:
500g ricotta
1 small egg
1 cup baby spinach, roughly chopped
Zest of half lemon
1 cup grated parmesan cheese
Salt and Pepper
15 cannelloni tubes
Grated mozzarella
Fresh basil
Method
- Preheat your oven to 200 degrees celsius. Line a roasting tray with baking paper.
- Place the tomatoes, garlic, red onion and basil on the tray, and drizzle with olive oil. Roast for 25-30 minutes or until the tomatoes are golden brown and tender.
- Leave to cool slightly, then place all ingredients into the kMix blender, blending until smooth. Season and set aside.
- In a bowl, mix together the ricotta, egg, spinach, lemon zest, parmesan and seasoning. Transfer to a piping bag, snip the end and fill the tubes with the filling.
- Lay half the sauce into your chosen baking dish, then line the tubes in the dish. Pour over the remaining sauce, spreading to ensure the cannelloni are evenly covered. Sprinkle with grated mozzarella and basil leaves.
- Reduce the oven temperature to 180 degrees celcius, then bake in the oven for 30-35 minutes or until the cannelloni are tender when tested with a knife. Serve hot.
I have a $100 prezzy card to giveaway! Comment below what you would add to your own homemade tomato sauce to be into win. NZ Residents only, winner drawn 25th June 2017.
Thanks to Kenwood for making this post possible.
Thanks to Kenwood for making this post possible.
