I haven’t made cannelloni in ages so this week it was time to rectify that. I normally make beef or spinach and ricotta so I decided to combine the 2 and loved it. The princess even had 2 helpings of “calleloni” which I couldn’t believe as the only thing she eats that are the colour green is smarties. Like all cannelloni there is a bit of work involved but it’s definitely worth the effort.

what you need:

500g mince

1 onion

1 garlic clove

250g spinach

150g ricotta cheese

1 egg

3 tbsp tomato puree

80g parmesan cheese

besciamella sauce

tomato sauce or jar of passata

olive oil

sea salt and black pepper

what to do:

heat your oil in a pan and add your onion and garlic, cook over a low heat until soft but not coloured:












 while your onions are cooking, prepare your spinach. Wash it thoroughly and place in a dry pan and cook for a few minutes until it has wilted:












squeeze out as much moisture as you can from the spinach and finely chop:












add your mince to your cooked onions and cook until brown, season and add your tomato puree:












add your spinach and a little more seasoning:












cook for a couple of mins:


in a bowl add your ricotta and parmesan:











add your meat mix, egg and mix together, check seasoning:












bring a pot of salted water to the boil, cook your pasta sheets and drain in a bowl of cold water:












lay your pasta sheets out on a tea towel, spoon some of the mixture on top and sprinkle with parmesan cheese and roll up:












pour over your besciamella and tomato sauce, top with parmesan cheese and cook for 35-40 mins until golden brown:













how do you keep a 2 year old entertained while you do all of this, let her make her own calleloni:












she kept getting really mad with the besciamella because it wouldn’t stay on top of the pasta and kept screaming-  “no, no, no bescella, stop falling off”!!!!!:)



buon appetito!

p.s. it’s blog awards time again so if you feel the need to nominate your favourite food blog(hmmm hmmm), you can do so here. No pressure:)