If you love homemade cannelloni, then this easy spinach and ricotta cannelloni recipe is a must try for a weeknight dinner. Cannelloni fillings can vary but this vegetarian spinach and ricotta cannelloni is easy and tasty.
Ingredients
1 tbsp olive oil, plus extra for drizzling
2 tbsp (40g) Western Star Original Butter
2 garlic cloves, finely chopped
¼ tsp ground nutmeg
15g baby spinach, washed and finely chopped
500g tub Perfect Italiano™ Ricotta
½ cup (50g) Perfect Italiano™ Traditional Parmesan Grated
16 cannelloni tubes
1 x 700ml bottle passata
2¼ cups (200g) Perfect Italiano Mozzarella
Mixed green salad, to serve
Method
Preheat oven to 180°C / 160°C fan-forced
In a large non-stick fry pan, heat the oil and butter. Add garlic and cook for a few minutes. Add nutmeg and spinach and cook for 5 minutes. Place in a bowl and set aside to cool
Once spinach mixture is cool, add in ricotta and ¼ cup of parmesan, mixing well to combine. Using a piping bag squeeze the ricotta mixture into the cannelloni tubes
Pour half the passata into a large baking dish. Layer the filled cannelloni on top, then spoon the remaining tomato passata over. Drizzle with extra olive oil, then sprinkle the mozzarella and remaining ¼ cup of parmesan over the top. Bake for 25 minutes or until golden and bubbling
Remove from oven and allow to cool for 5 minutes before serving with a green salad
Tips & Hints
Try to use a baking dish where the cannelloni can fit snugly in one layer
