Conchiglioni Recipes Jamie Oliver Food

SPINACH & RICOTTA CANNELLONI

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
• Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
• Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
• Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
• Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
• Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
• Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
• Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.

AWESOME SPINACH & RICOTTA CANNELLONI

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up!
• Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft.
• Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
• After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too.
• Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.
• By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up - really easy.
• Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top.
• To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
• Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.

BAKED CONCHIGLIONI WITH SAUSAGE, SAGE & BUTTERNUT SQUASH

Steps:

• Place the squash in a microwavable bowl with 1 tbsp water. Cook in the microwave on High for 10 mins or until soft. Meanwhile, heat the oil in a frying pan, add the sage leaves and sizzle for 1 min. Remove the sausages from their skins and divide into small balls about the size of unshelled hazelnuts. Add to the pan and fry until browned. Add half the squash and set aside. Mash the remaining squash with any liquid from the bowl, the nutmeg and seasoning.
• Heat oven to 220C/200C fan/gas 7. Cook the pasta following pack instructions. Meanwhile, melt the butter in a saucepan, then add the flour and stir to a paste. Cook for 1-2 mins, stirring the whole time, then gradually mix in the milk until you have a smooth sauce. Add the mashed squash, Parmesan and plenty of seasoning. Add 3-4 tbsp of the sauce to the sausage mix to moisten it a little.
• Spread the remaining squash sauce over the base of a large, shallow baking dish. Drain the pasta, but keep a little liquid in the pan to stop the shells from sticking together. Fish any broken bits of pasta out of the pan and scatter these over the sauce. Line up the shells on top, pushing them down into the sauce so only the tops of the shells are poking out. Fill each shell with the sausage mixture. Scatter with fontina or mozzarella, grate over some extra Parmesan and drizzle with a little truffle oil, if you like. Bake for 30 mins or until golden brown.