Spinach and Ricotta Cannelloni
User Reviews
5
4 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
25 mins
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Total Time
55 mins
-
Servings
4 serves
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Calories
809 kcal
-
Course
Main Course
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Cuisine
Italian
Spinach and Ricotta Cannelloni
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An oozy, creamy delicious recipe for spinach and ricotta cannelloni topped with a cheesy creme fraiche sauce.
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Ingredients
- 500 g spinach washed, stalks trimmed, finely sliced
- 500 g ricotta cheese fresh
- 75 g parmesan grated
- salt to season
- black pepper to season
- 15 cannelloni pasta mine measured 10cm or 4"
- 250 ml tomato sauce marinara
Creme Fraiche Sauce
- 250 g crème fraîche
- 30 grams anchovies finely sliced
- 30 grams Parmesan Cheese grated
Instructions
- Preheat your oven to 190 deg C
- In a large pan heat a little olive oil and cook the spinach till it wilts. Set aside.
- Combine the ricotta, Parmesan, spinach and salt and pepper.
- Spoon the ricotta mixture into a large piping bag without a nozzle and fill the cannelloni tubes.
- In a large baking dish add the tomato sauce and proceed to lay the filled cannelloni on top.
- Combine the creme fraiche, anchovies and Parmesan. Mix well and pour over the top of the cannelloni.
- Drizzle with a little olive oil and sprinkle a handful of Parmesan on top.
- Bake for 20-25 mins until the dish is browned and slightly bubbling.
- Allow to rest for 10 mins before serving.
Nutrition Information
Show Details
Serving
1serve
Calories
809kcal
(40%)
Carbohydrates
51g
(17%)
Protein
37g
(74%)
Fat
50g
(77%)
Saturated Fat
15g
(75%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 809 kcal
% Daily Value*
| Serving | 1serve | |
| Calories | 809kcal | 40% |
| Carbohydrates | 51g | 17% |
| Protein | 37g | 74% |
| Fat | 50g | 77% |
| Saturated Fat | 15g | 75% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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