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Cannelloni stuffed with ricotta and spinach.

A true everyday favorite was made tonight - perfect for lunchboxes! The kids cleaned out the entire dish! This is a delicious vegetarian pasta dish that can easily be varied with any filling of your choice. Make it a bit more luxurious with fresh spinach and chopped tomatoes. Follow me on Instagram for more tasty everyday recipes!


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Recipe

  • CHEF WORK LEVEL:

  • Cook
  • Check
  • Rest
  1. Menu 1
    Cannelloni stuffed with ricotta and spinach.

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Recipe Brief
    • Steps 1
    • 8 Mins

    Preheat the oven to 225 degrees Celsius. Peel and finely chop the garlic. Sauté it in 3 tablespoons of oil along with the tomato paste in a pot. Add crushed tomatoes and water, let it simmer together for about 5 minutes. Finish by stirring in finely chopped basil. Thaw and squeeze the liquid out of the spinach. Mix the spinach with ricotta cheese and crème fraîche. Season with salt and pepper.

    Garlic, clove Olive oil Tomato puree Tomato, passed Water Basil, fresh Leaf spinach, frozen Ricotta Creme fraiche Black pepper Flingsalt

    • Steps 2
    • 5 Mins

    Fill the cannelloni tubes with the cheese mixture. Preferably use a piping bag to easily get the filling into the tubes. Pour half of the tomato sauce into a baking dish. Place the filled cannelloni tubes in the dish. Pour the rest of the sauce over the tubes and top with crumbled mozzarella cheese.

    Cannelloni Mozzarella

    • Steps 3
    • 20 Mins

    Bake in the center of the oven for about 20 minutes.

    • Steps 4
    • 2 Mins

    Remove from the oven and let cool for a minute before serving.

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