Easy Spinach & Ricotta Cannelloni Recipe
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Baby Spinach
- 500 g Ricotta
- 175 g Parmesan (grated)
- ¼ tsp Nutmeg
- 1 tbsp Basil Leaves (chopped)
- 12 Dried Pasta Tubes (Cannelloni)
- 1 tbsp Olive Oil
- 1 Onion (peeled and finely chopped)
- 4 Garlic Cloves (peeled and finely chopped)
- 500 ml Passata
- 10 Sun Dried Tomatoes (chopped)
- 1 tsp Salt
- ½ tsp Pepper
- ½ tsp Sugar
- 50 g Butter
- 50 g Plain Flour
- 600 ml Milk
- 250 g Extra Mature Cheddar (grated)
- 50 g Parmesan (grated)
Method
- Preheat your oven to 200°C (180 fan/ Gas 6/ 400F).
- To make the spinach and ricotta filling, first place the spinach leaves in a colander and set it over the sink. Pour over boiling water to wilt the spinach. Once cooled squeeze, out the excess water with your hands and chop finely on a chopping board. Place the mixture in the fridge whilst you get on with the other components of the dish.
- Put the ricotta, Parmesan, nutmeg, chopped basil and wilted spinach leaves in a large mixing bowl and mix to combine.
- To make the tomato sauce, heat the olive oil in a pan and gently cook the onion and garlic for 5-6 minutes until soft. Pour in the passata, chopped sun-dried tomatoes, salt, pepper, and a pinch of sugar. Simmer for 10 minutes.
- To make the cheese sauce, place the butter in pan on the hob and melt it over a medium heat, add the flour and stir for 1 minute. Gradually add the milk and continue to stir until the sauce has thickened (you might find using a whisk easier, which will help to prevent lumps from forming).
- Take the white sauce off the heat and mix in the grated cheese.
- Fill the pasta tubes with the spinach and ricotta mixture using a spoon or a piping bag. Be careful not to overfill the tubes, as the filling may expand and burst during cooking.
- Spoon the tomato sauce into the bottom of a 2 litre baking dish.
- Place the filled pasta tubes on top of the tomato sauce.
- Top with the cheese sauce, sprinkle with Parmesan and bake in the oven for 35-40 minutes until golden and bubbling.