Spinach and Ricotta Cannelloni Bake

    Spinach and Ricotta Cannelloni Bake

    81saves
    1hr5min


    546 people made this

    About this recipe: A really creamy, cheesy cannelloni pasta dish that my family ask for all the time.

    Ingredients
    Serves: 6 

    • 400g ricotta cheese
    • 250g frozen spinach, thawed and squeezed dry
    • 1/2 onion, finely chopped
    • 1 egg
    • 2 teaspoons freshly chopped parsley
    • 1/2 teaspoon pepper
    • 1/4 teaspoon garlic granules
    • 180g grated mozzarella cheese, divided
    • 40g grated Parmesan cheese, divided
    • 2 or 3 jars pasta sauce
    • 350ml water
    • 1 (250g) box cannelloni pasta tubes

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic granules. Mix in some of the mozzarella and Parmesan. In a separate bowl, stir together pasta sauce and water.
    3. Spread a layer of sauce in the bottom of a large baking dish. Stuff uncooked cannelloni pasta tubes with cheese mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
    4. Bake in preheated oven for 45 to 55 minutes, or until pasta is cooked.

    If refrigerating overnight, do so after step 3. Remove from the refrigerator 30 minutes before baking.

    Parmesan cheese

    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.

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    Reviews (3)

    diva_amy_01
    1

    At the start I wondered if this was going to be as simple as it said and as tasty, but I didn't have to worry. It was definitely simple and had lots of flavour. Very simple to make and very tasty. My family love garlic so I added a little more. This recipe is so simple that my 4 year old granddaughter had no problems with managing to help make it leaving me to pipe the mixture in to the tubes. This also works with mini pasta tubes about a third of the size of a cannelloni tube. Just perfect for small cooks. It's now a family favourite. Many thanks for such a simple dish that looks more complicated than it is.😘 - 27 Jun 2014

    0

    - Rated on - 30 Jan 2015

    by
    0

    Looks simple to make.... And IS simple to make!!! Love this recipe as it made me look like an Italian Pro Chef in the blink of an eye. I used fresh egg lasagne sheets to roll up my mixture (because I was lazy and dreaded the stuffing of the tubes stage!). It worked a treat.... Kids loved it, husband loved it and it gets five stars off our family. Thank you for sharing your recipe. - 26 Nov 2014

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