Spinach and ricotta cannelloni in the air fryer
Hearty Italian pasta tubes with a creamy spinach and ricotta filling, bathed in a spiced tomato sauce and gratinated with melted cheese. The air fryer gives you a golden-brown cheese crust in under half an hour.
Equipment
- 1 Air fryer
- 1 Oven-safe dish Must fit in the air fryer basket
- 1 Pot Small
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
- 1 Piping bag Or a freezer bag with a corner snipped off
- 1 Aluminum foil
Ingredients
Spinach and ricotta filling
- 250 g frozen chopped spinach Thawed and squeezed well
- 250 g ricotta
50 g parmesan Finely grated
1 pcs egg
1 clove garlic Finely chopped
0.5 tsp grated nutmeg
0.5 tsp salt
1 pinch pepper Freshly ground
Tomato sauce
1 tbsp olive oil
1 pcs shallot Finely chopped- 1 clove garlic Finely chopped
400 g chopped tomatoes 1 tin
1 tsp dried oregano
1 tsp sugar- 0.5 tsp salt
Pasta and topping
- 12 pcs cannelloni tubes Dried, approx. 125 g
125 g mozzarella Grated- 25 g parmesan Finely grated
Instructions
Spinach and ricotta filling
- Thaw 250 g frozen chopped spinach completely, and squeeze out all the moisture in a clean tea towel. The more water you get out, the firmer and more flavourful the filling will be.
- Mix the spinach with 250 g ricotta, 50 g parmesan, 1 pcs egg and 1 clove garlic. Season with 0.5 tsp grated nutmeg, 0.5 tsp salt and 1 pinch pepper.
Tomato sauce
- Heat 1 tbsp olive oil in a small saucepan, and sauté 1 pcs shallot and 1 clove garlic gently for 2-3 minutes without browning.
- Add 400 g chopped tomatoes, 1 tsp dried oregano, 1 tsp sugar and 0.5 tsp salt. Let the sauce simmer over low heat for 8-10 minutes, until it has thickened slightly.
Assembly
- Spoon the filling into a piping bag or a freezer bag with a corner snipped off, and fill 12 pcs cannelloni tubes from both ends, so they're filled right to the edges.
- Spread half the tomato sauce over the bottom of an ovenproof dish that fits in the air fryer basket. Lay the tubes side by side in a single layer, and pour the rest of the sauce evenly over, so all the pasta is covered in sauce. Dry pasta edges will turn hard during cooking.
Cooking in the air fryer
- Preheat the air fryer to 180 °C.
- Cover the dish tightly with aluminium foil, place it in the basket, and bake the cannelloni for 22 minutes at 180 °C. The pasta should be easy to pierce with the tip of a knife, without resistance.
- Remove the foil, and sprinkle 125 g mozzarella and 25 g parmesan on top. Bake for a further 8 minutes at 180 °C, until the cheese has melted and turned golden brown.
Serving
- Let the dish rest for 5 minutes, so the sauce settles and the tubes are easier to lift out. Serve the cannelloni with a green salad and a few fresh basil leaves.
Notes
Tips for the perfect result:
Use dried cannelloni tubes without pre-cooking — they draw the moisture from the tomato sauce and cook to just the right tenderness, as long as they stay fully covered. Choose an ovenproof dish that leaves at least 1 cm of air space all the way round in the basket, so the hot air can circulate freely around the dish. Variation:
Stir sun-dried tomatoes or toasted pine nuts into the filling, or swap the spinach for finely chopped kale. For a creamier dish, pour 1 dl double cream over the sauce before covering with the foil. Serving:
Serve with a crisp green salad, pickled red onion and a piece of toasted garlic bread to mop up the sauce. Portion size:
If your air fryer is smaller, you can make the dish in two batches or divide the tubes between two small dishes.
Use dried cannelloni tubes without pre-cooking — they draw the moisture from the tomato sauce and cook to just the right tenderness, as long as they stay fully covered. Choose an ovenproof dish that leaves at least 1 cm of air space all the way round in the basket, so the hot air can circulate freely around the dish. Variation:
Stir sun-dried tomatoes or toasted pine nuts into the filling, or swap the spinach for finely chopped kale. For a creamier dish, pour 1 dl double cream over the sauce before covering with the foil. Serving:
Serve with a crisp green salad, pickled red onion and a piece of toasted garlic bread to mop up the sauce. Portion size:
If your air fryer is smaller, you can make the dish in two batches or divide the tubes between two small dishes.
Nutrition
Calories: 490kcalCarbohydrates: 34gProtein: 28gFat: 25gSaturated fat: 13gPolyunsaturated fat: 2gMonounsaturated fat: 7gTrans fat: 0.5gCholesterol: 105mgSodium: 1050mgPotassium: 690mgFiber: 4gSugar: 7gVitamin A: 6800IUVitamin C: 12mgCalcium: 580mgIron: 3mgNet carbohydrates: 30g
