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Mary Berry Cannelloni

Mary Berry Cannelloni

Tender cannelloni tubes are filled with creamy ricotta and wilted spinach infused with nutmeg, arranged in a buttered dish, covered with a rich tomato sauce enriched with sun-dried tomatoes, then baked until bubbly and topped with Parmesan cheese.
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Prep Time 25 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 462
Ingredients Method Notes

Ingredients
  

For the Tomato Sauce:
  • 1 tbsp olive oil
  • 2 celery stalks chopped
  • 1 small onion chopped
  • 1 carrot chopped
  • 1 garlic clove crushed
  • 1¼ cups chicken stock
  • 2 × 14 oz 400 g cans chopped tomatoes
  • 2 tbsp tomato paste
  • Salt and black pepper
  • 2 oz 60 g sun-dried tomatoes in oil, drained and chopped
For the Filling:
  • 2 tbsp olive oil
  • 1 small onion chopped
  • 1 garlic clove crushed
  • 1 lb 500 g chopped spinach
  • 1 lb 500 g ricotta cheese
  • ¼ tsp grated nutmeg
For Assembly:
  • Butter for greasing
  • 18 cannelloni tubes
  • 1 oz 30 g grated Parmesan cheese

Method
 

  1. Preheat the oven to 400°F (200°C). Begin making the tomato sauce: heat the oil in a saucepan over medium heat, then add the celery, onion, carrot, and garlic. Cook gently for 3–5 minutes, stirring occasionally, until all the vegetables have softened.
  2. Stir in the stock, tomatoes, and tomato paste, mixing everything together well. Season with salt and pepper, then bring the mixture to a boil.
  3. Once boiling, reduce the heat, cover the pan, and let the sauce simmer gently for 30 minutes, stirring occasionally, until it has thickened and the flavors have melded together.
  4. While the sauce is simmering, prepare the filling: heat the oil in a large pan, add the onion and garlic, and cook for 3–5 minutes until they’ve softened and become translucent.
  5. Add the spinach to the pan and cook over high heat for 1–2 minutes, stirring constantly, until it wilts down completely. Remove from the heat and let it cool slightly.
  6. Once cooled, stir in the ricotta cheese and a pinch of nutmeg, mixing until well combined. Season the filling with salt and pepper to taste.
  7. Transfer the tomato sauce to a food processor and blend until smooth and silky. Pour the puréed sauce back into a bowl and stir in the chopped sun-dried tomatoes for extra flavor.
  8. Lightly grease an ovenproof baking dish. Carefully spoon the spinach and ricotta filling into each cannelloni tube, packing it in gently but firmly.
  9. Arrange the filled cannelloni in a single layer in the prepared dish. Pour the tomato sauce evenly over the top, ensuring all the pasta is covered, then sprinkle generously with grated Parmesan cheese.
  10. Bake in the preheated oven for 30 minutes until the top is golden and bubbling. Remove from the oven and let it rest for a few minutes, then serve hot with extra freshly grated Parmesan cheese sprinkled over the top.

Notes

Storage and Reheat

Store leftover Mary Berry cannelloni in an airtight container in the refrigerator for up to 3 days. Keep the dish intact rather than separating individual tubes, as this helps maintain moisture and flavor. The cannelloni will firm up when cold but remains delicious served at room temperature or reheated. Do not freeze unbaked cannelloni, as the pasta texture becomes mushy when thawed. Baked cannelloni can be frozen for up to one month in an airtight freezer container.
Gently reheat Mary Berry cannelloni in a preheated oven at 325°F (160°C) for 20-25 minutes, covered with foil to prevent drying. If reheating from frozen, allow an extra 15-20 minutes and keep covered throughout. Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes, though oven reheating produces better results and maintains the dish's texture. Add a splash of water or stock if the sauce has reduced too much during storage. Serve hot with additional grated Parmesan cheese for freshness and richness.