Irresistibly Creamy Spinach Ricotta Cannelloni You'll Love!
Indulge in the rich flavors of Spinach Ricotta Cannelloni, a comforting dish perfect for family dinners.
Equipment
- Non-stick pan
- Mixing bowl
- piping bag
- Baking dish
Ingredients
For the Filling
- 2 tablespoons Butter Can be replaced with olive oil for a lighter option.
- 1 tablespoon Olive Oil Use extra virgin for enhanced flavor.
- 2 cloves Garlic Fresh garlic is preferred for the best taste.
- 1 pinch Nutmeg Enhances the flavor of the filling.
- 300 grams Baby Spinach Fresh is ideal, but frozen works if well-drained.
- 250 grams Ricotta Cheese Cottage cheese can be used as an alternative.
- 50 grams Parmesan Cheese Pecorino works well too.
For the Topping
- 250 grams Mozzarella Cheese Opt for fresh mozzarella for optimal meltiness.
- 400 grams Passata Can substitute with crushed tomatoes.
- 12 pieces Cannelloni Tubes Consider no-cook tubes to save prep time.
Instructions
Preparation Steps
- Preheat your oven to 180°C (160°C fan forced).
- In a non-stick pan, heat olive oil and butter. Cook minced garlic until fragrant (about 1-2 minutes). Add nutmeg and baby spinach and sauté until wilted (about 5 minutes). Let cool slightly before mixing.
- In a mixing bowl, combine the cooled spinach mixture with ricotta and ¼ cup of Parmesan. Stir until creamy and well blended.
- Using a piping bag (or the back of a spoon), fill your cannelloni tubes with the ricotta mixture, packing it firmly.
- Spread half of the passata in a baking dish, arrange the filled cannelloni in a single layer, and cover with the remaining passata. Drizzle with olive oil and sprinkle mozzarella and extra Parmesan on top.
- Place in the oven for 25 minutes, or until the top is golden brown and bubbly.
- Allow cooling for about 5 minutes before serving. Garnish with fresh basil if desired.
Notes
For an extra kick, serve with a sprinkle of crushed red pepper.