Spinach & Gorgonzola Cannelloni

Ingredients

• 600 g frozen spinach (or fresh spinach, wilted)
• 100 g Gorgonzola cheese
• 1 onion
• 1 clove garlic
• 40 cl (400 ml) liquid cream
• 700 g ricotta cheese
• 12 cannelloni tubes (dried)
• Olive oil
• Fresh basil (a few leaves)
• Salt and pepper

Method

1. Prepare the filling: Peel and finely chop the onion and garlic. Heat a little olive oil in a pan and sauté them until soft. Add the spinach (thawed and well-drained if frozen, or wilted if fresh) and cook for a few minutes. Mix in the ricotta and Gorgonzola, stirring until well combined and creamy. Season with salt and pepper.
2. Assemble the cannelloni: Fill the dry cannelloni tubes with the spinach-ricotta-gorgonzola mixture (use a piping bag or a small spoon). Place them in a baking dish.
3. Make the sauce: In a saucepan, heat the liquid cream with a little chopped fresh basil. Season with salt and pepper. Pour the sauce over the cannelloni.
4. Bake: Preheat the oven to 200°C (390°F). Bake for about 20-25 minutes until the pasta is cooked and the top is golden.
5. Finish and serve: Garnish with fresh basil leaves or a drizzle of olive oil if desired. Serve hot.

Our Tips:

• If you don’t have cannelloni tubes, you can use fresh lasagna sheets, roll them around the filling, and place seam-side down.
• For an even richer version, add a handful of grated Parmesan on top before baking.