Baked Spinach and Ricotta Cannelloni

    Baked Spinach and Ricotta Cannelloni

    147saves
    1hour10min


    28 people made this

    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 

    1. Preheat oven to 200C. Lightly grease a baking dish.
    2. Combine spinach, ricotta cheese, egg yolks, garlic, cheddar cheese, nutmeg, 1/2 the herbs, mushrooms, onion, pepper and salt in a large bowl.
    3. 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.
    4. 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 (4)

    by
    7

    we all love it , thanks for the recipe - 11 Mar 2011

    Nadsy
    by
    6

    Easy and totally delicious, my family inhaled it!! I will be adding this to the family favourites folder. - 27 Feb 2011

    by
    2

    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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