Spinach and Ricotta Cannelloni

  • Spinach and Ricotta Cannelloni
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Ingredients

  • 500 g frozen chopped spinach
  • 500 g ricotta
  • 1 x pkt cannelloni tubes. i like san remo
  • 1 x jar passata
  • 1 x jar bechamel sauce for ease
  • 2 Tbls fresh chopped basil
  • 1 clove garlic, crushed
  • 1/2 tspn ground nutmeg
  • 1/2 tspn each salt and pepper
  • 2 cups grated cheese of choice

Method

*TIP* Using a piping bag with a large round nozzle will fill the cannelloni tubes easily.

Preheat your oven to 180C

Using a large baking dish ( Mine is Lasagne sized ) Pour 1 cup of the Passata onto the bottom and make sure whole bottom is covered.

Boil some water and add the spinach to defrost, once all defrosted drain in a sieve and squeeze excess water out with the back of a spoon.

Place Ricotta, basil, nutmeg, garlic, salt, pepper and spinach into a bowl and mix well making sure it is well distributed.

Stuff your Cannelloni tubes and lay them out in the tray. If there is left over mix after filling I use it to fill up gaps in the pan to save from wastage. Waste not want not and all that.

Spoon your Bechamel over the tubes and spread over evenly.

( I like the jar stuff at the moment to make it faster to make )

Fill your Passata bottle with water to replace that you put in pan already and shake to mix. Then pour over the top of the bechamel.

Cover with foil and bake for 20 minutes.

Uncover and put on your cheese then bake again until golden.

Enjoy alone or with a nice salad

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