Cannelloni ricotta e spinaci

There is no doubt about it, Italian food is one of my favourites.

We usually have pasta once a week these days.  In the past it used to be once a day, but not so at the moment.  As a result there are times when I think about what pasta dish we might have.  Quite often we got for the family favourites of pasta (with ragù or carbonara) but I have been thinking lately about cannelloni.  I have fond memories of my mother making this dish so I thought that this would be a great opportunity to use the doppio concentrato di pomodori that I received to review.

Cirio doppio concentrato di pomodori

Now I love a good rich tomato sauce when I am cooking pasta and this was no exception.  I used some tomato passata and then added one of these portions of tomato puree to the pan.

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This boiled away on a low heat for more than an hour.

The pasta hailed from Italy.

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It is a reasonably labour intensive dish when you take into consideration stuffing the cannelloni with the ricotta and spinach mixture.  I had bought some unwashed spinach which I cooked until it had wilted in three batches and then waited for it to cool before I squeezed the water out and then added ricotta and a beaten egg.

After assembly it cooked in the oven for about 30 minutes.

My cannelloni was covered in a rich tomato sauce and  this dish did satisfy this particular pasta craving.

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Note: Cirio coupelles are available in Tesco, Waitrose, Sainsbury’s, Morrison’s and leading independent retailers nationwide for just £1.20 RRP per pack of 4.

Disclaimer: I was provided with a free sample in exchange for a review.  This is my honest opinion.

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