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Spinach and Ricotta Cannelloni

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  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

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: 
Main Dish
Party, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 266 Calories from Fat 84

% Daily Value*

Total Fat 9 g14.6%

Saturated Fat 5.1 g25.7%

Trans Fat 0 g

Cholesterol 55.4 mg18.5%

Sodium 266.9 mg11.1%

Total Carbohydrates 30 g10%

Dietary Fiber 2.9 g11.6%

Sugars 1.7 g

Protein 14 g28%

Vitamin A 65.5% Vitamin C 21.3%

Calcium 22.2% Iron 13.4%

*Based on a 2000 Calorie diet

Spinach And Ricotta Cannelloni Recipe