Spinach and Ricotta Cannelloni
Cannelloni, or literally 'big tubes', are filled with a mixture of veggies, herbs and cheese.
Ingredients
Serves: 4
- 250g (9 oz) chopped frozen spinach
- 225g (8 oz) ricotta cheese
- 2 egg yolks
- 1 clove garlic, crushed
- 60g (2 oz) grated Cheddar cheese, reserving a handful
- pinch nutmeg
- handful chopped fresh basil, parsley, or whichever herbs you fancy
- 100g (4 oz) mushrooms, finely diced
- 1 onion, finely diced
- 1 red or green pepper, finely chopped
- pinch salt
- 1 (250g) packet dried cannelloni
- 1 (600g) jar passata
- 2 tablespoons olive oil
- freshly ground black pepper to taste
Method
Prep:30min ›
Cook:40min ›
Ready in:1hr10min
- Preheat oven to 200 C / Gas mark 6. Lightly oil a baking dish.
- Combine spinach, ricotta cheese, egg yolks, garlic, cheddar cheese, nutmeg, 1/2 the herbs, mushrooms, onion, pepper and salt in a large bowl.
- Fill dry cannelloni tubes with spinach mixture. Place tubes into baking dish in a single layer. Pour passata over filled tubes ensuring you cover all the pasta. Drizzle over olive oil, sprinkle with freshly ground black pepper and remaining herbs, and sprinkle the reserved cheese.
- Cover, either with baking lid or aluminium foil, and bake in preheated oven for approximately 20 minutes. Uncover and bake for a further 20 minutes, or until top is crisp and pasta is tender when tested with a skewer. Serve with garlic bread and a fresh green salad.
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Reviews & ratings
Average global rating:
(18)
Reviews in English (12)
i did enjoy the meal when i had prepared it... but i did add chicken so my family would enjoy it to. i am hoping that it will get me good marks in my gsce course. - 19 Nov 2009
Really nice recipe, filled 18 tubes, so plenty for the family. Stuffed tubes using a small spoon and then pushed it down with the handle of a wooden pastry brush, worked perfectly. Going to try it with goats cheese next time. - 09 Sep 2013
I've made this a few times now. I have a VERY fussy vegetarian (doesn't like vegetables lol), and even she loves it. We're having it again tonight. Yum yum! :D - 13 Dec 2015