Spinach and ricotta cannelloni (recipe)

Spinach and ricotta cannelloni

More. More. – Miss J, 1

Here’s another dish from our foray into the world of weekly family meal planning: cannelloni pasta filled with spinach and ricotta, cooked on a base of herby tomato sauce and topped with a garlic and herb white sauce – all baked until bubbling and gorgeous.

This recipe makes a huge tray full – enough for six hungry people, or four very hungry people.

Here’s what to do…

Ingredients

  • 5 cloves of garlic
  • 1 white onion
  • 1.5 tbsp oil
  • 1 heaped tsp dried oregano
  • 2 tins of chopped tomatoes
  • Salt and pepper to taste
  • 30g butter
  • 180g fresh spinach
  • 1/2 tsp ground nutmeg
  • 500g ricotta
  • 165g finely grated grana padano / parmesan (or any vegetarian hard cheese)
  • 300g of Philadelphia Garlic and Herb
  • 150ml whole milk
  • 280g dried canneloni shells (about 23 shells or a packet and a bit)

Instructions

1. Heat 1 tbsp oil in a large pan over medium heat

2. Finely chopped the garlic and onion and fry until soft

3. Add the oregano and chopped tomatoes

canneloni-tomato-sauce

4. Leave it to simmer for 10 mins – it should reduce by about half and become quite thick – then season to taste and set aside

5. In a fresh pan, warm 1/2tsp oil with 20g of the butter over a medium heat

6. Rinse and drain the spinach, then add to the pan with the nutmeg and the rest of garlic. Cook gently until completely wilted

7. Drain the spinach but save the water, then leave to cool, turn out onto a board and finely chop

canneloni-chopped-spinach
8. Mix the chopped spinach in a bowl with the ricotta and 100g of the grana padano until fully combined

9. Fill a piping bag with the mix and the snip off the end, then use to fill the cannelloni shells

filling-the-canneloni
10. Use the remaining butter to grease large roasting tray

11. Add the spinach juice to the tomato sauce, blitz with a hand blender, then spread evenly in the tray, then lay the cannelloni on top in a single layer

12. In a bowl, beat together the Philadelphia Garlic and Herb with the milk until smooth, then pour over theĀ  cannelloni and top with the remaining 65g of grana padano

13. Bake at 200c (180c fan assisted) for 20-30 minutes until golden brown and bubbling

14. Take out of the oven and leave to stand for 10 minutes, then serve

spinach-and-ricotta-canneloni

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Comments

  1. says

    I LOVE spinach and ricotta canneloni :) quite an effort to make at the mo with a 3 month old attached to me most of the time, but will try this one day when I have more time!

  2. says

    *drool*

    I’m always too lazy to dig out the piping bag so try and fill the cannelloni with a spoon, which usually results in me wanting to throw the entire dish across the room, and takes longer than it would have taken to just find the bag. [/rant].

    Shall add this to my menu for next week :)
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