Baked ricotta and spinach cannelloni

Baked ricotta and spinach cannelloni

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
30 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
200g baby spinach leaves
300g ricotta cheese
50g crumbled feta cheese, (optional)
2 tablespoons chopped basil
salt and freshly ground black pepper
200g packet dried cannelloni tubes
or 250g packet fresh cannelloni sheets
500ml see method for ingredients
150g grated mozzarella cheese
2 tablespoons chopped flat-leaf parsley

Method

  1. Preheat the oven to 200°C. Bring a large saucepan of water to the boil. Add the spinach to the pan and blanch for 30 seconds. Refresh under cold water. Squeeze very dry and chop roughly. Allow to cool.
  2. Place the cool chopped spinach in a large bowl with the ricotta, feta and basil. Season well with the salt and pepper and mix to combine.
  3. Fill the cannelloni tubes with the ricotta mixture. If using dried tubes, a piping bag is the easiest way to do this. If using fresh cannelloni sheets, lay them out flat, spoon a strip of the ricotta mixture along one edge of the sheet and roll up to enclose.
  4. Pour half the tomato purée into a 2 litre ovenproof dish. Arrange the cannelloni rolls in the dish so they fit well. Spoon over the remaining tomato purée, sprinkle with the mozzarella and parsley and bake for 25 minutes, or until golden.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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