Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni is a comforting dish featuring tender pasta tubes filled with a creamy mixture of ricotta, spinach, and nutmeg, enhanced by the sweetness of sautéed onions, leeks, and garlic. The cannelloni is nestled in a rich tomato sauce infused with oregano and black pepper, then topped with slices of Mozzarella for a golden, bubbling finish.

Prep Time 30

Cook Time 25

Total Time 55

Servings Portions

Ingredients

1 tsp rapeseed oil
1 large onion finely chopped
1 large leek finely chopped
3 cloves garlic crushed
250 g spinach frozen
150 g ricotta cheese
1/2 tsp nutmeg
120 g cannelloni dry weight, cooked according to pack instructions and refreshed in cold water
400 g chopped tomatoes
1 tsp oregano heaped
1 tbsp tomato puree
black pepper
25 g Mozzarella thinly sliced

Instructions

Preheat the oven to 180°C/gas 4.
Add the oil to a saucepan and cook the onion and leeks for 5-8 minutes. Mix in the garlic, cook together for 1 minute and remove from the heat.
1 tsp rapeseed oil, 1 large onion, 1 large leek, 3 cloves garlic
Add the spinach, ricotta cheese and nutmeg and mix well.
250 g spinach, 150 g ricotta cheese, 1/2 tsp nutmeg
Meanwhile, put the tomatoes in a bowl and add the oregano, tomato puree and a good grind of black pepper.
400 g chopped tomatoes, 1 tsp oregano, 1 tbsp tomato puree, black pepper
Mix together to make the sauce.
Stuff the spinach and ricotta mixture into the cannelloni.
120 g cannelloni
Put half the tomato sauce into an ovenproof dish.
Place the stuffed cannelloni on top and add the remaining sauce.
Top with Mozzarella and bake for 15 minutes.
25 g Mozzarella

Notes

Recipe tips

Cooking pasta, draining and placing it immediately in cold water, stops it from continuing to cook and makes sure it doesn’t go soggy.

For a dairy-free/vegan alternative, use soft tofu in place of the ricotta and top with a little dairy-free or vegan alternative to cheese.

Nutrition