Serves: 8
Preparation Time: 45 minutes
Cooking Time: 20 minutes
Baking Time: 55–60 minutes
About this Recipe
A classic Italian favourite featuring delicate lasagna sheets filled with a creamy ricotta and spinach mixture, topped with a rich Napoli sugo and finished with bubbling mozzarella and parmesan cheese. Using the Lasagna Cook Easy (LCE) makes preparing the pasta sheets simple, allowing you to roll perfect cannelloni every time.
Ingredients
Napoli Sugo
- ½ cup extra virgin olive oil
- 1 Spanish onion, finely diced
- 1 garlic clove, crushed
- 2 bay leaves
- 2 tablespoons capsicum paste (optional family secret ingredient)
- ⅓ cup red wine
- 2 × 700 g bottles tomato passata
- 1 tablespoon sea salt
- 1 tablespoon sugar
- 400 ml water
Spinach & Ricotta Filling
- 1 kg full cream ricotta
- 500 g baby spinach, lightly wilted and excess moisture removed
- 300 g freshly grated Parmesan cheese
- ⅓ cup chopped Italian flat-leaf parsley
- 1 whole egg
- 1 egg yolk
- 1 teaspoon sea salt
- 1 teaspoon freshly ground white pepper
Cannelloni
- 8 lasagna sheets
- Freshly grated Parmesan cheese, for topping
- Shredded mozzarella, for topping
Method
Prepare the Napoli Sugo
Step 1
Heat the olive oil in a large saucepan over medium heat.
Add the onion and cook for approximately 2 minutes until softened.
Add the garlic and bay leaves and cook for another minute.
Stir in the capsicum paste and cook for a further minute before adding the red wine.
Allow the wine to simmer for 1–2 minutes until the alcohol has evaporated.
Add the tomato passata, season with the salt and sugar, then pour 400 ml of water into one of the empty passata bottles, swirl to rinse any remaining tomato and add it to the saucepan.
Reduce the heat and simmer gently for 10–20 minutes.
Prepare the Spinach & Ricotta Filling
Step 2
Lightly wilt the spinach in a frying pan or microwave and allow it to cool.
Squeeze out as much excess moisture as possible, then finely chop.
Place the ricotta, chopped spinach, parmesan, parsley, egg, egg yolk, salt and white pepper into a large mixing bowl.
Mix thoroughly until smooth and evenly combined.
Cover and refrigerate for 30 minutes to allow the filling to firm.
Transfer the filling to a piping bag for easier filling, or use a spoon if preferred.
Prepare the Lasagna Sheets Using the Lasagna Cook Easy (LCE)
Step 3
Preheat the oven to 220°C.
Bring 7 litres of salted water to the boil in a 26 cm stockpot.
Place the lasagna sheets into the Lasagna Cook Easy (LCE) and cook for 6–10 minutes, or until your preferred texture is reached.
Transfer immediately into cold water.
Lay each sheet flat on clean tea towels and gently pat dry.
Assemble the Cannelloni
Step 4
Spread a generous layer of Napoli sugo over the base of a 330 mm × 230 mm baking dish, approximately one-third of the depth of the dish.
Place one lasagna sheet on a clean work surface.
Pipe a generous line of the ricotta filling (approximately 2–3 cm in diameter) along one edge of the pasta sheet.
Alternatively, spoon 3–4 tablespoons of filling onto the sheet and shape into a log.
Roll the sheet firmly to form a cannelloni tube and place seam-side down into the prepared baking dish.
Repeat with the remaining lasagna sheets and filling.
Cover evenly with the remaining Napoli sugo.
Sprinkle generously with grated parmesan and shredded mozzarella.
Bake
Cover the baking dish with aluminium foil.
Bake on the centre rack of a preheated 220°C oven for 45 minutes.
Remove the foil and continue baking for 10–15 minutes, or until the cheese is melted, bubbling and golden brown.
Allow the cannelloni to rest for 5–10 minutes before serving.
Chef's Tips
- Thoroughly drain the spinach before mixing it with the ricotta to prevent excess moisture.
- Using a piping bag makes filling the pasta quicker and creates evenly sized cannelloni.
- Freshly grated parmesan provides the best flavour and texture.
- The filling can be prepared a day in advance and refrigerated until ready to assemble.
LCE Tip
The Lasagna Cook Easy (LCE) keeps each lasagna sheet separated during cooking, making them easy to remove, cool and roll without sticking or tearing. This ensures beautifully shaped cannelloni with minimal effort.
Storage
Store covered in the refrigerator for up to 3 days.
Freeze cooked or unbaked cannelloni for up to 3 months. Defrost overnight in the refrigerator before baking or reheating.
Serving Suggestion
Serve with a crisp rocket and parmesan salad, warm garlic bread and an extra sprinkle of freshly grated parmesan. Pair with a Pinot Grigio, Vermentino or a light Italian red wine for a delicious, authentic Italian meal.