Spinach Ricotta Cannelloni

⏱ 60 min · 🍽 4 Servings · 🧂 11 Ingredients

Ingredients

  • 250 g cannelloni tubes
  • 450 g leaf spinach
  • 250 g ricotta
  • 125 g mozzarella
  • 50 g grated parmesan
  • 400 g chopped tomatoes
  • 1 piece onion
  • 2 cloves garlic
  • 15 ml olive oil
  • 1 pinch nutmeg
  • 1 pinch salt and pepper

Instructions

  1. Thaw the spinach and squeeze out well, then mix with the ricotta, half the parmesan, nutmeg, salt and pepper to make a filling.
  2. For the sauce, soften the onion and garlic in olive oil, add the chopped tomatoes and simmer for 10 minutes, then season with salt.
  3. Fill the cannelloni tubes with the spinach and ricotta mixture and lay them in a baking dish spread with tomato sauce. Spoon the rest of the sauce over the top.
  4. Scatter with mozzarella and the remaining parmesan and bake at 190 °C for 30 minutes until golden and bubbling.
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Spinach Ricotta Cannelloni
📖 Culinse
vegetariancasseroleitalianpasta

Spinach Ricotta Cannelloni

Pasta tubes stuffed with creamy spinach and ricotta, nestled in a fruity tomato sauce and baked golden under melting mozzarella. An Italian bake to fall for..

⏱

Cook time

60 min

🍽

Servings

4

🧂

Ingredients

11

View Original ↗

Nutrition

per serving

540 kcal

Calories

29 g

Protein

22 g

Fat

57 g

Carbs

Ingredients

For 4 servings

Estimated cost~€6.70 · ~€1.70/serving

Instructions

  1. 1

    Thaw the spinach and squeeze out well, then mix with the ricotta, half the parmesan, nutmeg, salt and pepper to make a filling.

  2. 2

    For the sauce, soften the onion and garlic in olive oil, add the chopped tomatoes and simmer for 10 minutes, then season with salt.

  3. 3

    Fill the cannelloni tubes with the spinach and ricotta mixture and lay them in a baking dish spread with tomato sauce. Spoon the rest of the sauce over the top.

  4. 4

    Scatter with mozzarella and the remaining parmesan and bake at 190 °C for 30 minutes until golden and bubbling.

Spinach Ricotta Cannelloni Recipe | Culinse