Ricotta and Spinach Cannelloni Recipe

Name: Ricotta and Spinach Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 cannelloni tubes; 250 g fresh spinach; 250 g ricotta cheese; 1 large onion, finely chopped; 2 -3 garlic cloves, crushed; 1 teaspoon of grated nutmeg; salt & freshly ground black pepper; tomato sauce; freshly grated parmesan cheese; 1 tablespoon olive oil

Servings: persons

12 cannelloni tubes
250 g fresh spinach
250 g ricotta cheese
1 large onion, finely chopped
2 -3 garlic cloves, crushed
1 teaspoon of grated nutmeg
salt & freshly ground black pepper
tomato sauce
freshly grated parmesan cheese
1 tablespoon olive oil

1
Wash the spinach and cook gently, put aside and let cool.
2
Fry the onion gently then add the garlic.
3
Chop up the spinach finely then mix the ricotta, onion, spinach, nutmeg and seasoning together.
4
With a small teaspoon stuff the cannelloni.
5
Place into an ovenproof dish and cover completely with the tomato sauce.
6
Sprinkle with parmesan and cook in the center of the oven at 180C ( 350F - Gas 4 ) for 30-35 minutes.
7
Serve with a crisp mixed salad--delicious.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 cannelloni tubes, 250 g fresh spinach, 250 g ricotta cheese, 1 large onion, finely chopped, and more.

Yes, Ricotta and Spinach Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta and Spinach Cannelloni

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