Spinach x Ricotta Cannelloni with Squealer & Cherry Tomato Arrabbiata Sauce

June 3, 2019

 Serves: 5/6 (portion it up and freeze left overs)   Prep Time: 30 mins   Cook Time: 40 mins

This is a great mid-week meal, when ya feelin' tired and just wanna chow down on some next level indulgence. Super creamy, rich with tomatoes and a subtle scotch bonnet kick.

 

Ingredients

 

Olive oil (enough for a few drizzles)

300g Fresh Baby Spinach

3/4 tsp ground nutmeg

400g chopped tomatoes

400g passatta

1 handful of vine cherry tomatoes

60g Tomato Puree

1 dash of Tubby Tom's Squealer Scotch Bonnet Sauce

4 cloves of fresh garlic

salt + fresh cracked black pepper

1 bay leaf

1 twist of fresh basil

1 box of cannelloni (dried)

2 x mozzerella balls 

2 x Ricotta cheese tubs

1 x Mascarpone cheese tub

1 x sprinkling of parmesan cheese

 

Method 

 

1. Get ya oven heating up to 180 and get a sauce pan on the hob on a low heat.

 

2. Drizzle some olive oil in the saucepan and add all of your spinach - toss it about a bit until it starts to wilt. Chuck the nutmeg in and it'll smell crazy, whack the lid on until it's 100% wilted.

 

3. Once the spinach is wilted, pour spinach and spinach juice into a side bowl and let it cool down.

 

4. Drizzle some more olive oil into the empty sauce pan and get it heating back on low again. Grab an onion, peel it and dice it small before throwing it in the pan - get it sweating down. Get ya garlic cloves and slice em up small before throwing them in the pan too, along with a good splash of Squealer. Throw ya tomatoes and passatta in along with the tommy puree, pinch of basil, a bay leaf, black pepper and sea salt - mix it through and let it simmer for about 20 mins until thick-ish.

 

5. Take your soggy spinach and squeeze it over the side bowl to save the juice. Put the spinach on a chopping board and get chopping, then chuck it back in the bowl with the juice.

 

6. Whisk an egg in a bowl with a fat sprinkling of parmesan cheese (2 teaspoons minimum) and add it to the spinach and mix.

 

7. Open up ya ricotta tubs and chuck em in with the spinach/egg mix before adding a pinch of black pepper.

 

8. Grab ya cannelloni tubes and start stuffing the spinach mixture into them - it's fiddly as hell. I used my fingers, used the handle of a fork but I guess the best way would be to use a piping bag (if you got one at home at all times then fair play).

 

9. Arrabbiata sauce should be rich and thickened now - check it for taste and season accordingly. 

 

10. Drizzle (yes again) some olive oil into a baking dish and make sure all of the bottom is covered with a light coating. Take a spoonful of your red sauce and just spread it over the bottom of the pan too - just stops the pasta sticking. Lay out all of your beautifully stuffed cannelloni tubes and cover them with the sauce. 

 

11. Grab your mascarpone and just mix it into the top layer of the sauce with a fork, kinda swirl it and it'll melt in and look awesome. Get your mozzarella and slice it into skinny discs before covering the whole dish. Top it off with another drizzle of olive oil and a pinch of parmesan.

 

12. Bake for 30 mins at 180, check it and make sure it looks extra terrestrial. Keep cooking it on low until that mozzarella is nice and golden on top.

 

13. Once it's baked, let it rest and cool down on the side for about 10 minutes - it gives it time to kinda set. 

 

14. Serve with garlic flatbreads and a phat Cesar salad. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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