You are here

Spinach And Ricotta Cannelloni

admin's picture
Ingredients
  Instant cannelloni tubes 8 Ounce (250 Gram, No Precooking Required)
  Canned tomatoes 14 Ounce, drained and chopped (440 Gram)
  Garlic 1 Clove (5 gm), crushed
  Grated mozzarella cheese 4 Ounce (125 Gram)
  Grated parmesan cheese 2 Tablespoon
For spinach filling
  Spinach 8 Ounce, shredded (1/2 Bunch / 250 Gram, English Variety)
  Water 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Ricotta cheese 8 Ounce, drained (250 Gram)
  Egg 1 , beaten
  Ground nutmeg 1⁄4 Teaspoon
  Freshly ground black pepper To Taste
Directions

1. To make filling, place spinach and water in a saucepan, cover with a tight fitting lid and cook over a medium heat, shaking pan occasionally, for 4-5 minutes or until spinach wilts. Drain well, squeezing out excess water and set aside to cool.
2. Finely chop spinach and place in a bowl. Add ricotta cheese, Parmesan cheese, egg, nutmeg and black pepper to taste and mix to combine. Spoon mixture into cannelloni tubes and arrange tubes side-by-side in a lightly greased ovenproof dish.
3. Combine tomatoes and garlic in a bowl and spoon over cannelloni. Sprinkle with mozzarella cheese and Parmesan cheese and bake at 180° C/350° F/Gas 4 for 30-35 minutes or until cannelloni is tender and top is golden.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes
Servings: 
8

Rate It

Your rating: None
4.17222
Average: 4.2 (18 votes)