Florentine Cannelloni

    Florentine Cannelloni


    86 people made this

    About this recipe: A fantastic vegetarian pasta that's easy to make. Cannelloni shells are stuffed with a mixture of spinach, ricotta and cottage cheese, baked in a tomato sauce and served.

    Makes: 4 - 6 servings

    • 145g frozen chopped spinach, thawed and drained
    • 225g cottage cheese
    • 125g ricotta cheese
    • salt to taste
    • ground black pepper to taste
    • 500g tomato based pasta sauce, divided
    • 4 tablespoons water
    • 225g cannelloni pasta
    • 120g grated mozzarella cheese

    Prep:30min  ›  Cook:1hr  ›  Extra time:10min resting  ›  Ready in:1hr40min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large bowl combine spinach, cottage and ricotta cheese. Add salt and pepper to taste. Blend well.
    3. Combine half of the pasta sauce and the 4 tablespoons water together. Spread evenly into a 20x30cm baking dish.
    4. Using a teaspoon, stuff each cannelloni shell with equal amounts of the cheese mixture. Place into baking dish. Pour remaining pasta sauce over the top. Cover with foil.
    5. Bake in preheated oven for 50 minutes. Uncover and sprinkle with mozzarella cheese. Bake for an additional 10 minutes or until cheese is melted and bubbly. Let stand 10 to 15 minutes before serving.

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