Baked spinach and ricotta cannelloni with tomato sauce

Serves 6
Preparation time 30 min
Cooking time 40 min

Ingredients

  • 250g chopped frozen spinach
  • 200g ricotta
  • 1 red onion, finely diced
  • 1 clove garlic, finely diced
  • 1/4 cup grated parmesan
  • 1/2 cup chopped parsley
  • 2 eggs
  • sea salt and freshly cracked black pepper
  • 200g dried cannelloni tubes
  • 350ml tomato passata or pasta sauce
  • 350g ricotta
  • 2 eggs
  • 1/4 cup grated parmesan

Method

  1. Preheat oven to 200°C
  2. In a large bowl, mix together the spinach, ricotta, onion, garlic, parmesan and parsley
  3. Whisk the eggs, mix into the ricotta mix and season with salt and pepper
  4. Carefully spoon the mix into the cannelloni tubes until filled
  5. Place the tubes into a baking dish and pour over the tomato passata
  6. Whisk together the ricotta, eggs and parmesan
  7. Spread the mix over the top of the cannelloni and tomato passata
  8. Cover with foil and bake for 20 minutes
  9. Remove the foil and continue to bake until top is golden and pasta is cooked, about another 20 minutes
  10. Serve with crusty garlic bread and a garden salad

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