Ingredients
Sauce (you need LOTS!):
▢2 tbsp olive oil
▢1 onion , finely chopped
▢4 garlic clove , minced
▢1 bay leaf , fresh (sub dried)
▢1/2 tsp each dried thyme and oregano
▢1/3 cup tomato paste
▢800 g / 28 oz canned crushed tomato
▢4 cups vegetable or chicken stock/broth , low sodium
▢1/3 cup Chardonnay or other dry white wine (sub more stock)
▢3/4 tsp salt
▢1 1/2 tsp sugar
▢1/3 tsp black pepper
▢2/3 cup basil leaves , roughly torn (recommended but not critical)
Filling:
▢250 g / 8 oz frozen chopped spinach , thawed (Note 1)
▢500 g / 1 lb ricotta , full fat please (Note 2)
▢1/3 cup parmesan , finely shredded
▢1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
▢1 egg
▢1 large garlic clove , minced
▢Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
▢3/4 tsp cooking / kosher salt
▢1/2 tsp black pepper
Cannelloni
▢18 – 22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz) (Note 3)
▢1/3 cup parmesan , finely shredded
▢1 1/4 cups shredded Mozzarella
▢More basil and parmesan , for garnish (optional)
Instructions
