Ingredients (Serves 2)
- 8-10 cannelloni tubes
- ½ onion, diced
- 2 cloves garlic, diced
- Olive oil to taste
- 1 bunch spinach
- 250 gr ricotta
- Salt and pepper to taste
- 50 gr walnuts, roasted and chopped (optional)
- Tomato sauce:
- Olive oil to taste
- ½ onion, diced
- 3 ripe tomatoes, peeled and chopped
- ¼ cup tomato pulp
- Salt to taste
- 100 gr mozzarella, grated
- Fresh basil to garnish
Directions
To prepare the tomato sauce, pour a drizzle of olive oil into a saucepan, sauté the onion, then add the tomatoes, tomato pulp and salt. Let simmer for around 15 minutes and then blend until creamy.
In a frying pan, pour a drizzle of olive oil, sauté the onion and garlic, then add the spinach, letting cook until the leaves wilt. Chop the spinach finely and place in a bowl with the ricotta, walnuts (optional), salt and pepper, and mix well. Place this mixture in a piping bag and fill the cannelloni tubes, lying them on a greased oven tray. Spread the tomato sauce on top, followed by the grated cheese. Place in oven preheated at 180ºC for around 30 minutes, until golden.
Bon Appétit!