Servings
Font
Back
Ricotta and Spinach Cannelloni
5 from 15 votes

Ricotta and Spinach Cannelloni

Ricotta and Spinach Cannelloni features pasta tubes stuffed with a creamy blend of ricotta, spinach, and cheese. Covered in a smooth tomato passata sauce, this baked dish balances tender pasta with a rich, cheesy filling. Preparation includes cooking a vegetable tomato base and filling the cannelloni using a piping method for even distribution. It makes a hearty, satisfying main course with familiar Italian flavors.

Servings: 6
Course: Others
Cuisine: Italian

Ingredients

  • 250 gm ricotta cheese
  • 250 gm spinach frozen defrosted squeezed
  • 40 ml cream 2 tablespoons, or milk
  • 180 gm cheese cheddar or parmesan or a mixture of both, grated
  • 1 cannelloni pasta they vary from 16-30 this recipe should cover, dried, packet
  • 1 large zip lock bag
  • 720 ml tomato passata plain tomato puree, jar
  • 720 ml water
  • 1 onion diced
  • 1 carrot grated
  • 1/2 cup red capsicum diced, approximate quantity
  • 2 cloves garlic
  • 1/2 cup Japanese breadcrumbs or fresh rough breadcrumbs
  • 60 ml olive oil (3 tablespoons)
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. large ovenproof pot or tray that goes on the top of the stove and then to the oven
Oven 200 C / 375 F , a large oven proof pot or try
  1. Put the pot onto the stove and warm. Add the olive oil, onion, garlic, carrot and pepper and sweat till softened.
  2. Add the tomato sauce and the equal amount of water and leave to simmer.
  3. Next, I like to use the food processor to get this smooth- and because it is quick. Put the squeezed spinach, ricotta, all but a large handful of the cheese and cream with a pinch of salt and a grind of pepper into the food processor and puree.
  4. Spoon this mixture into the zip lock bag (or a piping bag). and cut a little whole in 1 corner. Use this to fill each cannelloni by filling 1 end and then turning around to fill the other. Don't fill them too full as it will squeeze out everywhere when it cooks.
  5. Once all the tubes are full, taste the tomato sauce for salt and pepper and add if needed. Then lay the cannelloni's into the pot in a single layer and only overlap if necessary. The sauce should cover the cannelloni's. Sprinkle with the left over cheese and the breadcrumbs.
  6. Cover with a lid or foil and bake for 20 minutes before removing the lid and baking a further 10 minutes.
  7. Test that the pasta is cooked by breaking one of the tubes, before taking out of the oven.