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: 500 g ricotta cheese; 600 g Baby Spinach (fresh); 400 -500 g fresh pasta, sheets (lasagne sheets); 2 (14 ounce) cans chopped tomatoes (14 oz cans i think); salt; 1 onion; 8 large mushrooms; 4 tablespoons basil; 4 tablespoons parsley; 8 garlic cloves, crushed; 250 g mozzarella cheese

Servings: persons

500 g ricotta cheese
600 g Baby Spinach (fresh)
400 -500 g fresh pasta, sheets (lasagne sheets)
2 (14 ounce) cans chopped tomatoes (14 oz cans i think)
salt
1 onion
8 large mushrooms
4 tablespoons basil
4 tablespoons parsley
8 garlic cloves, crushed
250 g mozzarella cheese

1
Wash the spinach and blend in the processor to finely chop it.
2
Mix the processed spinach, ricotta, half the garlic and season with salt.
3
Cut each lasagne sheet in half (along the shorter side).
4
Put about 2 tablespoons of filling on the end of each half and roll up to form a roll.
5
It should be really full - doesn't matter if bits of filling fall out and you make a mess.
6
Put each roll straight into a greased lasagne type baking tin.
7
Pack them really close together so they don't open whilst cooking!
8
Blend mushrooms, parsley and basil, and mix with tomatoes and the rest of the garlic.
9
Pour this sauce over the cannelloni and sprinkle over the cheese.
10
Bake for about 35 minutes on gas mark 6 or until golden brown and bubby on top.
11
Enjoy!

37897

kcal

Calories

227

Fat

7490

Carbs

1355

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 11 ingredients. The key ingredients include: 500 g ricotta cheese, 600 g Baby Spinach (fresh), 400 -500 g fresh pasta, sheets (lasagne sheets), 2 (14 ounce) cans chopped tomatoes (14 oz cans i think), 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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