Spinach and Ricotta Cannelloni Recipe

☻Cannelloni is a tube-like pasta, which is stuffed with filling and then baked topped with cheese. If you are a die hard fan of Italian cuisine then this is the perfect recipe for you to try. This is a favourite Sunday meal in many Italian homes. This main course dish is prepared using different fillings both vegetarian and meat, but my all time favorite is with spinach and ricotta.


The dish is fairly easy to prepare, you just have to prepare the filling stuff it inside the pasta tubes, top with cheese, pop it into the oven and you have a super tasty meal on your table in no time.
 However, your friends or family will think that you have been slaving in the kitchen for hours to prepare it. The best part about this recipe is that it can be prepared ahead of time or frozen for later use.

                                                                                           Preparation: 1hr
                                                                                           Serves: 6
                                                                                           Category: Vegetarian, First course

Ingredients	Quantity
cannelloni	1 box (24 cannelloni)
garlic	1 clove chopped
spinach	500g
ricotta	250g
passata/ tomato puree	650ml
grated mozzarella	500g
parmesan	50g
nutmeg	a pinch
olive oil	3 tbsp
salt and black pepper	to taste

Method:

Prepare the filling:

Heat oil in a pan add the garlic, saute till translucent add the washed and chopped spinach cook for a few minutes and remove from heat. Drain out the water if any. Let cool to room temperature before putting in the ricotta season with salt and pepper add a pinch of nutmeg and set aside.

Take an oven proof dish, apply some oil or passata at the base. Set aside. Using a piping bag stuff the filling into the cannelloni. Alternatively you can use a ziplock bag with the corner snipped off.
Align the pasta tubes inside the dish as shown.

When the second layer is done pour some passata on top.

Top with some mozzarella and parmesan.

Keep repeating the layering i.e stuffed cannelloni, passata and mozzarella till all the cannelloni have been used. Finish off with the rest of mozzarella and parmesan. Drizzle with some oil and bake in a preheated oven at 180 until the cheese melts.

I always sneak in other seasonal vegetables along with the spinach. You can do the same if you like.
I hope you will try this recipe and let me now how it came out.

You might also want to try my Crispy No Cook Tuna Lettuce Wraps to go with this dish.