Spinach & Ricotta Cannelloni {Really Easy Recipe!}
This easy Spinach and Ricotta Cannelloni recipe is vegetarian, simple to make and absolutely delicious. Creamy, cheesy goodness that’s so hearty. Make one for today and one for the freezer for a future win!
Servings: 4
Ingredients
- 250 g Dried cannelloni
- 450 g Spinach See notes
For the tomato sauce:
- 800 g Tinned tomatoes Sieved
- 1 tbsp Tomato puree
- 2 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tbsp Honey
- 1/2 tsp Dried chilli flakes Or more, to taste
- 2 tbsp Olive oil
- Sea salt and freshly ground black pepper
For the ricotta sauce:
- 250 g Ricotta cheese
- 100 g Mozzarella Grated
- 2 tsp Garlic powder
- 50 g Parmesan Grated | Optional
- Sea salt and freshly ground black pepper
For the topping:
- 150 g Mozzarella Grated
To garnish:
- 20 g Fresh basil
Instructions
- Preheat the oven to 200℃/400F fan 220℃/425F or Gas Mark 7.
- Wilt and drain the spinach thoroughly (see notes).
- Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve. Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
- In another bowl, mix the cheese filling ingredients together, along with the spinach, and stir thoroughly but gently.
- Add half the tomato sauce into the bottom of your baking dish, evenly distributed.
- Fill your cannelloni tubes one at a time with the cheese and spinach mixture using a piping bag or teaspoon, and place them on top of the tomato sauce in the baking dish.
- Pour over the remaining tomato sauce evenly, and the rest of the mozzarella.
- Bake for 35-40 minutes or until the cheese is golden and bubbling and the pasta is cooked through.
- Sprinkle with fresh basil and serve.
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Notes
Spinach: If you’re using fresh spinach, wilt it by placing it in a colander, pouring boiling water over it and pressing it down to get as much moisture out as possible. If you’re using frozen spinach, leave it to defrost thoroughly in a colander before using, then press it down with clean hands to squeeze as much moisture out as possible
Filling the cannelloni: The easiest (and least messiest!) method for filling cannelloni is with a piping bag. Simply stuff the bag with the cheesy filling, chop the end off and squeeze into each tube until filled. If you don’t have piping bags, you can use a teaspoon and clean hands to fill up the tubes instead
To freeze: Why not make one dish for now and another for the freezer? Simply make it up to the point of baking, cover well, label and freeze for another day. Then bake it from frozen or defrost first and bake as normal
Nutrition
Calories: 626kcal | Carbohydrates: 49g | Protein: 36g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 90mg | Sodium: 1006mg | Potassium: 1448mg | Fiber: 8g | Sugar: 15g | Vitamin A: 12144IU | Vitamin C: 51mg | Calcium: 798mg | Iron: 8mg