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Spinach And Ricotta Cheese Canneloni Recipe

  • Spinach And Ricotta Cheese Canneloni
  • Spinach And Ricotta Cheese Canneloni
How To Make Spinach And Ricotta Cheese Canneloni

About Spinach And Ricotta Cheese Canneloni Recipe: Here's a super delicious cheesy canneloni packed with the goodness of spinach! It is nutrient-rich yet absolutely delicious!

  • Total Cook Time1 hr 35 mins
  • Prep Time 25 mins
  • Cook Time1 hr 10 mins
  • Recipe Servings2
  • Medium

Ingredients of Spinach And Ricotta Cheese Canneloni

  • For the tomato sauce:
  • 3 tbsp olive oil
  • 8 Garlic cloves (crushed)
  • 3 tbsp castor sugar
  • 2 tbsp red wine vinegar
  • 4 x 400g cans tomatoes, chopped
  • 1 bunch basil leaves
  • For the topping:
  • 2 x 250g tubs mascarpone
  • 3 tbsp milk
  • 85 gms parmesan (or vegetarian alternative), grated
  • 2 x 125g mozzarella balls, sliced
  • For the filling:
  • 1 kg spinach
  • 100 gms parmesan (or vegetarian alternative), grated
  • 3 x 250g ricotta
  • A pinch of nutmeg, grated
  • 400 gms dried canneloni

How to Make Spinach And Ricotta Cheese Canneloni

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Prepare tomato sauce:

Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 minutes, stirring occasionally, until thick.
Add the basil and divide the sauce between 2 or more shallow ovenproof dishes. Set aside.
Make a sauce by beating the mascarpone with the milk until smooth, season and then set aside.
Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches).
When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g parmesan and ricotta. Season well with salt, pepper and the nutmeg.
Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes.
Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with parmesan and mozzarella.
You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze.
Bake for 30-35 minutes until golden and bubbling. Remove from oven and let stand for 5 minutes before serving.

Key Ingredients: olive oil, Garlic cloves (crushed), castor sugar, red wine vinegar, tomatoes, basil leaves, For the topping:, mascarpone, milk, parmesan (or vegetarian alternative), mozzarella balls, spinach, parmesan (or vegetarian alternative), ricotta, nutmeg, dried canneloni

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