Spinach ricotta cannelloni

    Spinach ricotta cannelloni


    21 people made this

    About this recipe: A delicious pasta bake that everyone will love. Cannelloni tubes are stuffed with spinach and ricotta and baked in a seasoned tomato sauce.

    Serves: 6 

    • 225g cannelloni pasta tubes
    • 475g ricotta cheese
    • 2 eggs, beaten
    • 1 onion, chopped
    • 4 tablespoons grated Pecorino Romano cheese
    • 1 tablespoon chicken stock granules
    • 1/2 teaspoon garlic salt
    • 1/8 teaspoon dried thyme
    • ground black pepper to taste
    • 285g frozen chopped spinach, thawed and drained
    • 225g passata
    • 120g grated mozzarella cheese

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. In a large pot, cook cannelloni pasta in boiling salted water until al dente. Rinse with warm water and drain.
    2. In a large bowl, mix together ricotta cheese, eggs, onion, grated Pecorino Romano cheese, chicken stock granules, garlic, thyme, ground black pepper and spinach.
    3. To assemble, fill cannelloni with cheese filling. Arrange in a greased 20x30cm dish. Pour passata down centre of shells. Sprinkle with grated mozzarella cheese.
    4. Bake in a preheated 180 C / Gas 4 oven for 25 minutes or until hot and bubbly.

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