Cannelloni

Recip :

Ingredients:

For the Cannelloni Filling:

• 250g ricotta cheese
• 200g spinach, cooked and chopped
• 100g pancetta, diced and cooked
• Salt and pepper to taste
• Nutmeg (optional), grated
• 1 cup Parmigiano-Reggiano, grated

For the Tomato Sauce:

• 2 cans (800g) crushed tomatoes
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped (optional)

Other Ingredients:

• Cannelloni tubes (about 12-14 tubes)

Instructions:

1. Cannelloni Filling:

1. In a bowl, combine ricotta, cooked and chopped spinach, cooked pancetta, salt, pepper, nutmeg (if using), and grated Parmigiano-Reggiano. Mix well.

2. Tomato Sauce:

1. In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
2. Pour in the crushed tomatoes, season with salt and pepper, and bring to a simmer.
3. Let the sauce cook for about 15-20 minutes, stirring occasionally. If desired, add fresh chopped basil during the last few minutes of cooking.

3. Assembly:

1. Preheat your oven to 375°F (190°C).
2. Stuff each cannelloni tube with the ricotta-spinach-pancetta mixture.
3. In a baking dish, spread a layer of tomato sauce.
4. Place the filled cannelloni tubes in the dish.
5. Pour the remaining tomato sauce over the top.
6. Sprinkle generously with Parmigiano-Reggiano cheese.

4. Bake:

1. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes.
2. Remove the foil and bake for an additional 10-15 minutes or until the top is golden and bubbly.

5. Serve:

1. Allow the cannelloni to cool for a few minutes before serving.
2. Garnish with additional Parmigiano-Reggiano and fresh basil if desired.

Enjoy your delicious homemade Cannelloni with Ricotta, Spinach, and Pancetta!