Enter flour tortillas. We used them like fresh pasta, stuffed them with a savory ricotta mixture and smothered them in a quick tomato sauce. Don’t worry, we snuck in a layer of fresh spinach so the vegetables go down easy. Cook, relax and enjoy!
What you'll need: 1 yellow onion
1 clove garlic
5 oz flat leaf spinach
1 28-oz can whole peeled tomatoes
4 oz mozzarella cheese
1 oz Parmesan
10 oz ricotta
6 flour tortillas
fresh basil sprigs
freshly ground pepper
Equipment: large skillet
Recipe steps: 1. Prepare vegetables
Trim onion, halve, peel and finely chop. Peel and chop garlic. Trim any extra long stems from spinach.
Preheat oven to 450°F. Heat 1 tablespoon oil in a large skillet over medium-high. Add onion, garlic, 1 teaspoon salt and several grinds pepper. Cook, stirring, until softened, about 5 minutes. Add juices from tomatoes and cook, stirring until reduced, about 2 minutes.
Add tomatoes, breaking up with your hands or a wooden spoon, and ½ teaspoon salt and cook, stirring occasionally, until slightly reduced, 8–10 minutes. Transfer half of sauce to a shallow baking dish and top with spinach.
Grate mozzarella on large holes of box grater. Finely grate Parmesan. Mix ricotta with half of mozzarella, half of Parmesan, 1 tablespoon oil and ¼ teaspoon each salt and pepper.
Assemble & bake
Divide ricotta mixture among tortillas and roll up loosely. Place tortillas on top of spinach and top with remaining tomato sauce, mozzarella and Parmesan. Bake until cheese is melted, golden and bubbly, 10-15 minutes.
Pick basil leaves from stems. Let cannelloni cool 5 minutes before serving and top with basil leaves. Enjoy!