Baked Spinach and Ricotta Cannelloni
Baked Spinach and Ricotta Cannelloni
Cannelloni pasta, or literally 'big tubes', are filled with a mixture of veggies, herbs and cheese.
Ingredients
Serves: 4
- 250g chopped frozen spinach
- 225g ricotta cheese
- 2 egg yolks
- 1 clove garlic, crushed
- 60g grated Cheddar cheese, reserving a handful
- pinch nutmeg
- handful chopped fresh basil, parsley, or herbs of your choice
- 100g mushrooms, finely diced
- 1 onion, finely diced
- 1 red or green capsicum, finely chopped
- pinch salt
- 1 (200g) packet dried cannelloni
- 600g passata or tomato puree or pasta sauce
- 2 tablespoons olive oil
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Preheat oven to 200C. Lightly grease 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 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 and Ratings
Global Ratings:
(16)
Reviews in English (10)
we all love it , thanks for the recipe - 11 Mar 2011
Easy and totally delicious, my family inhaled it!! I will be adding this to the family favourites folder. - 27 Feb 2011
Took me 3 hours to whip this one up (with a toddler "helping" along the way). I tripled the garlic and it still felt a bit bland, but my family definitely enjoyed this dish! - 06 Jan 2014
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