About this recipe:Cannelloni pasta tubes stuffed with a seasoned ricotta cheese and spinach mixture, topped with tomato pasta sauce and Parmesan cheese, chilled and baked. Beautiful baked pasta dish for freezing and having ready to go on a busy weeknight!
600g ricotta cheese
275g frozen chopped spinach, thawed and drained
125g grated mozzarella cheese
8 tablespoons grated Parmesan cheese, divided
1 1/2 tablespoons caster sugar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
12 cannelloni pasta tubes
900g tomato pasta sauce
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In a medium bowl mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 4 tablespoons of the Parmesan cheese, sugar, salt and pepper and mix together; fill pasta tubes with mixture.
Spread about 100g of the pasta sauce in the bottom of a medium baking dish. Arrange filled cannelloni in a single layer over the sauce. Pour the remainder of the sauce over the cannelloni, cover dish and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 200 C / Gas 6. Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'Parmesan style hard cheeses' which are suitable for vegetarians.