3 November 2021

Spinach Cannelloni

Name: Spinach Cannelloni
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 150g Cannelloni pasta; 6tbsp Parmesan; 400g Spinach; 250g Ricotta cheese; 3 Garlic clove; 1 Egg; a pinch of Ground nutmeg; 4tbsp Parmesan; 1tbsp Olive oil; 2 Tin chopped tomatoes; 1 Onion; 1tbsp Oregano; 10 Basil leaves; 1tbsp Olive oil; Salt & pepper

Cheesy spinach filling piped into cannelloni pasta tubes, placed in a baking dish and covered with chopped tomatoes and grated cheese.

Substitute:

No spinach? Try with kale, cavolo nero or even pak choi.
Vegan? Use plant-based ricotta and parmesan alternatives. Swap the egg for 1 tbsp chia seeds.
No chopped tomatoes? Use passata instead.

Prep time: 20 minutes

Cook time: 50 minutes

Total time: 70 minutes

Servings: 4

Ingredients:

150 g Cannelloni pasta

6 tbsp Parmesan (grated ) / vegan parmesan

For the spinach filling:

400 g Spinach

250 g Ricotta cheese / vegan ricotta style cheese

3 Garlic cloves (chopped)

1 Egg / Chia seeds

a pinch of Ground nutmeg

4 tbsp Parmesan (grated) / vegan parmesan

1 tbsp Olive oil

For the tomato sauce:

2 Tin chopped tomatoes (800g)

1 Onion (chopped)

1 tbsp Oregano

10 Basil leaves (chopped)

1 tbsp Olive oil

Salt & pepper

Recipe:

Heat up 2 tbsp of olive oil in a saucepan, and cook the onion over medium heat for 5 minutes, until tender. Add oregano and season generously with salt and pepper. Cook for 1 minute, then add the chopped tomatoes and 400 ml water. Bring to a boil, reduce the heat and simmer for 5 minutes. Leave to one side.
Heat the olive oil in a large frying pan, and add the spinach. Cook for about 2-3 minutes, until it's wilted. Squeeze the spinach to get rid of any excess water, then roughly chop it.
Add the spinach to a mixing bowl, along with the ricotta, parmesan, nutmeg and egg. Mix well and season with salt and pepper. Spoon the filling into a piping bag. You could also use a bag with a corner and cut the corner off.
Preheat the oven to 180 C/160 fan/gas mark 4. Spread a layer of tomato sauce in the bottom an oven dish. Pipe the spinach mixture into the cannelloni tubes and lay them on top of the tomato sauce.
Add another layer of tomato sauce over the cannelloni, and add grated parmesan on top.
Place in the oven and cook for 45 minutes, or until the top is golden and the pasta tender (cover the dish with foil if it looks like the top is browning too fast).
Remove from the oven and let stand for a few minutes before serving. Enjoy!