Cannelloni ahhhh I have always loved Cannelloni.. I should have been born in Italy I feel sure. I knocked around with Italian friends growing up, I always ate Italian food whenever I could despite growing up in a very English home with “proper” English meals !
Trouble is now I am spoilt along with the rest of the family and won’t be going back to packet pasta !
15g Extra Virgin Olive Oil or Olive Oil
Mix 2 mins speed knead
Tip out on to a floured side and knead by hand into a smooth ball. Wrap in plastic and allow to rest for around 30 minutes
Meanwhile prep your sauce
1 Onion Halved
3-4 Cloves Garlic
20g Extra Virgin Olive Oil
2 Cans of Tomatoes
Few Sprigs of Fresh Basil (I use about 15-20 leaves) – chopped finely
15g Raw Sugar
Place Onion and Garlic and chop for a few seconds speed 6
Add Oil and cook for 2 and half minutes speed 2 at 100 degrees.
Add in 2 Cans of Chopped Tomatoes , Fresh Chopped Basil and Sugar. Cook at 100 degrees reverse Speed 2 for 8 and half minutes.
Spread Half over bottom of a Lasagne Dish
Meanwhile Roll out Pasta either by hand or with your pasta machine and cut into Lasagne size Squares They don’t have to be perfect.
Cook in a boiling pot of water that has a tblsp or two of oil . Cook pasta couple of minutes or until they rise to the surface in batches.
Lay on lightly oiled baking paper
159-200g Baby Spinach leaves
500g Fresh Ricotta drained.
Place 40g – 50g Parmesan into bowl and blitz speed 9 Add 300g of washed and dried Baby Spinach Leaves Blitz for 2-3 secs Add in ricotta and mix on reverse speed 2 for a few seconds
Next get your cooked Sheets of Pasta that will have now cooled and spread a couple of spoonfuls along one end of the pasta and roll up ( like scrolls or sausage rolls !)
Place into your prepped with sauce Lasagne Tray until completed
Top with remaining sauce and top off with some Mozzarella slices
Place into Preheated 180degree Oven for around 30-40 minutes
If the top starts to crisp or dry out place a sheet of Foil over the top
Enjoy and Please let me know how you like this recipe in the comments x