Spinach and Ricotta Cannelloni Recipe

Name: Spinach and Ricotta Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g cannelloni tubes, shells (or you can use fresh lasagne sheets); 1 bunch spinach (or 1 box of frozen spinach); 250 g ricotta cheese; ½ cup of grated cheese; ¼ cup of grated parmesan cheese; 2 egg yolks; salt and pepper; 1 pinch nutmeg; 700 g pasta sauce (or you can make your own); ½ cup extra grated cheese (for sprinkling on top)

Servings: persons

125 g cannelloni tubes, shells (or you can use fresh lasagne sheets)
1 bunch spinach (or 1 box of frozen spinach)
250 g ricotta cheese
½ cup of grated cheese
¼ cup of grated parmesan cheese
2 egg yolks
salt and pepper
1 pinch nutmeg
700 g pasta sauce (or you can make your own)
½ cup extra grated cheese (for sprinkling on top)

1
Pre-heat oven to 190 degrees.
2
Boil spinach for a couple of minutes, drain and finely chop.
3
In a bowl mix ricotta, grated cheese, parmesan cheese, egg yolks, salt, pepper and nutmeg and spinach.
4
Stuff mixture into cannelloni shells.
5
Lay shells out in lasagne dish in one layer.
6
Top with tomato pasta sauce.
7
Sprinkle with cheese.
8
Bake in oven for 45-50 minutes or until pasta is cooked (test with a knife) and cheese is golden on top.
9
Serve with hot Italian bread, salad and wine.
10
Good to freeze- to reheat, put in oven at 190 degrees celcius covered with foil for an hour.
11
take foil off and leave unill cheese is nice and melted on-top.

976

kcal

Calories

Fat

133

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: 125 g cannelloni tubes, shells (or you can use fresh lasagne sheets), 1 bunch spinach (or 1 box of frozen spinach), 250 g ricotta cheese, ½ cup of grated cheese, and more.

Yes, Spinach and Ricotta 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.

Spinach and Ricotta Cannelloni

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