Ricotta & Spinach Cannelloni

Name: Ricotta & Spinach Cannelloni
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3 cups fresh spinach leaves, steamed,drained and finely chopped (about 1/2 to 3/4 cooked); 2 cups ricotta cheese; 1/3 cup of grated parmesan cheese (freshly grated); salt and pepper; 4 tablespoons of finely chopped fresh basil; 2 -3 cups of your favourite tomato sauce (home made or bought); 1/2 cup of grated fresh parmesan cheese, for topping; 5 ounces of purchased lasagna sheets, fresh

4.50 (14)

⏱ 50 mins 🍽 4 serving(s) 🏷 Manicotti

This timeless recipe for ricotta and spinach cannelloni is a reliable favourite. Fresh pasta sheets are filled with a creamy mixture of ricotta, steamed spinach, Parmesan, and basil. The rolls are nestled in a baking dish with tomato sauce, topped with more sauce and cheese, then baked until beautifully golden and bubbling. Allow it to rest briefly before serving for the best results.

Ingredients

3 cups fresh spinach leaves, steamed,drained and finely chopped (about 1/2 to 3/4 cooked)
2 cups ricotta cheese
1/3 cup of grated parmesan cheese (freshly grated)
salt and pepper
4 tablespoons of finely chopped fresh basil
2 -3 cups of your favourite tomato sauce (home made or bought)
1/2 cup of grated fresh parmesan cheese, for topping
5 ounces of purchased lasagna sheets, fresh

Method

Combine the first five listed ingredients in a bowl.
Set your oven to heat to 180d C.
Spoon roughly 1/3rd cup of the filling onto the middle of each pasta sheet and roll it up to form a tube.
Pour one cup of the tomato sauce into the base of a 9 x 12 inch baking dish. Arrange all the filled pasta rolls on top.
Cover the assembled cannelloni with the rest of the sauce, then scatter the remaining grated cheese over the top.
Bake for about 30 mins until the top is golden and the sauce is bubbling. Leave to stand for 10 minutes before you serve.

Nutrition (per serving)

Sodium1083700 mg

Recipe details

CategoryManicotti

AuthorLatchy