Recipe: Easy Salami Spinach and Ricotta Cannelloni

There’s nothing pretty about this recipe. 

In fact, the lack of aesthetic appeal is exactly why I haven’t shared this recipe until now....

But when you make it over and over again and your husband raves about it every single time, you realise taste always wins over looks. 

This Salami and Ricotta Cannelloni Recipe is one of our all-time favourites. It’s inspired by an old recipe I first cooked in a year 7 food technology class at school - and I’ve been hooked on the flavour combination ever since.

It’s simple to make but impressive in its taste and I’m sure it will be a hit in your house too.

So let me share the recipe with you! >>

Easy Salami Spinach and Ricotta Cannelloni Recipe

serves two, easily multiplied 

gluten free, nut free, sugar free, clean eating friendly, tomato free option 

1 cup reduced fat ricotta cheese

1/2 onion, finely diced
2/3 cup mild salami, sliced
2 cups baby spinach leaves
1/4 cup Parmesan cheese
Salt and pepper, to taste8 gluten free cannelloni tubes (we use these ones from Casalare) 

2 cups Napoletana or nomato sauce*
Fresh basil, parsley and oregano, to taste
Salt and pepper, to taste
1 cup water 
1/3 cup mozzarella cheese

• Preheat oven to 180C/355F.
• Set out a medium baking dish (we usually use a rectangular baking dish for 2 serves or smaller square baking dishes for single serves. You want it to be wide enough for the cannelloni tubes - but not too wide or large that the sauce doesn't cover the pasta). 
• Sauté salami and onion in a non-stick pan until fragrant. Add spinach and stir until wilted.
• Mix with ricotta and Parmesan and season to taste 
• Stuff cannelloni tubes with ricotta mixture and place in dish. I usually add my filling mix to a piping bag and pipe them in as it's quicker and easier.
• Add tomato sauce or nomato sauce and water on top. Cover with foil 
• Bake until cannelloni tubes are cooked through. 
• Add mozzarella, remove foil and bake until melted.
• Serve immediately with a side salad or steamed/seasoned vegetables.

Notes:

*I usually make up big batches of napoletana (tomato, onion, garlic, basil, parsley and oregano pasta sauce) and nomato sauce (tomato free) to keep in the fridge or freezer and use that. As I can't have tomatoes, I bake ours separately in smaller baking dishes - four cannelloni tubes with tomato sauce for Jesse and four with nomato sauce for me (using 1 cup sauce + 1/2 cup water in each baking dish).

But tell me, 

Ugly and delicious or aesthetically pleasing: What wins for you when it comes to food? 

Who's up for more ugly recipes? 😜

    

   

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