Baked Spinach and Ricotta Cannelloni

    • < />

    Baked Spinach and Ricotta Cannelloni

    Baked Spinach and Ricotta Cannelloni


    13 people made this

    About this recipe: Cannelloni pasta, or literally 'big tubes', are filled with a mixture of veggies, herbs and cheese.

    Serves: 4 

    • 250g chopped frozen spinach
    • 225g ricotta cheese
    • 2 egg yolks
    • 1 clove garlic, crushed
    • 60g grated Cheddar cheese, reserving a handful
    • pinch nutmeg
    • handful chopped fresh basil, parsley, or herbs of your choice
    • 100g mushrooms, finely diced
    • 1 onion, finely diced
    • 1 red or green capsicum, finely chopped
    • pinch salt
    • 1 (200g) packet dried cannelloni
    • 600g passata or tomato puree or pasta sauce
    • 2 tablespoons olive oil

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 200C. Lightly grease a baking dish.
    2. Combine spinach, ricotta cheese, egg yolks, garlic, cheddar cheese, nutmeg, 1/2 the herbs, mushrooms, onion, pepper and salt in a large bowl.
    3. Fill dry cannelloni tubes with spinach mixture. Place tubes into baking dish in a single layer. Pour passata over filled tubes ensuring you cover all the pasta. Drizzle over olive oil, sprinkle with freshly ground black pepper and remaining herbs, and sprinkle the reserved cheese.
    4. Cover and bake in preheated oven for approximately 20 minutes. Uncover and bake for a further 20 minutes, or until top is crisp and pasta is tender when tested with a skewer. Serve with garlic bread and a fresh green salad.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (11)


    we all love it , thanks for the recipe  -  11 Mar 2011  (Review from Allrecipes AU | NZ)


    Easy and totally delicious, my family inhaled it!! I will be adding this to the family favourites folder.  -  27 Feb 2011  (Review from Allrecipes AU | NZ)


    i did enjoy the meal when i had prepared it... but i did add chicken so my family would enjoy it to. i am hoping that it will get me good marks in my gsce course.  -  19 Nov 2009  (Review from Allrecipes UK | Ireland)

    Write a review

    Click on stars to rate