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Spinach and Ricotta Cannelloni is a straightforward baked pasta recipe. It’s vegetarian, easy to make and completely scrumptious. Creamy, tacky goodness!
The flavours on this Spinach and Ricotta Cannelloni are simply divine. It’s a straightforward veggie pasta dish, however actually it tastes far more particular than that.
For this we’re making a immediate however wealthy tomato sauce, mixing a creamy, tacky filling that we then fill the cannelloni pasta with, then the oven does the work for us.
It’s simpler than you may suppose, and there’s the choice of prepping it forward of time, so we are able to simply pop it within the oven when wanted.
Why you’ll love this Spinach and Ricotta Cannelloni recipe
⭐️ A particular and spectacular pasta recipe
⭐️ Make forward for comfort
⭐️ A vegetarian, hearty, scrumptious dish
What’s Cannelloni?
Cannelloni is a conventional Italian pasta that’s basically a big tube.
The title of the pasta kind can be the identical because the dish itself, identical to lasagne.
It’s additionally the identical precept as lasagne – sauce layered with pasta and cooked collectively, besides right here the tubes are stuffed after which baked, with tomato sauce surrounding them to cook dinner in (see under how one can fill the cannelloni).
Spinach and ricotta are common fillings when making vegetarian cannelloni, however you can also make it with meat too when you like – why not strive it with a ragu?
Spinach & Ricotta Cannelloni Components
Cannelloni – The recipe makes use of a regular sized pack
Spinach – You should utilize contemporary or frozen spinach for this recipe. See the notes under for extra particulars on what to do with each
Tinned tomatoes – Go for good high quality because it makes all of the distinction
Garlic powder – Make sure to use garlic POWDER not garlic SALT. Very completely different!
Dried oregano – You should utilize contemporary when you choose, however you’ll need to double the quantity
Honey – You should utilize sugar when you don’t have any
Dried chilli flakes – Please add this even when you suppose you don’t like spice, it simply provides a beautiful heat
Olive oil
Sea salt and freshly floor black pepper – Season generously
Ricotta cheese – You should utilize low fats ricotta when you choose however the sauce could also be rather less creamy
Mozzarella – I used that pre-grated Mozzarella for this (moderately than buffalo mozzarella) because it’s fast and simple to sprinkle. You should utilize whichever you could have
Parmesan cheese – Parmesan cheese is non-obligatory, however I attempt to use it if we’ve got it obtainable because it provides a beautiful flavour. Grana Padano is an effective, barely cheaper different to Parmesan
Recent basil – To garnish
Recent spinach vs frozen
Whichever you go for, be sure you drain it very effectively! It holds lots of water and will make your dish fairly watery when you don’t.
➡️ For contemporary spinach: Wilt the spinach earlier than you combine it with the cheese filling by inserting it in a colander, pouring boiling water over it and urgent it all the way down to get as a lot moisture out as attainable.
➡️ For frozen spinach: Depart it to defrost completely in a colander earlier than utilizing (or microwave), which is able to permit the surplus frozen water to empty. Then do the identical as above – press it down with clear fingers to squeeze as a lot moisture out as attainable.
Substitutions
Filling – You possibly can fill the cannelloni together with your favorite pasta sauce. Why not strive a bolognese?
Vegan – You should utilize vegan cheeses when you choose
Gluten free – Use GF cannelloni when you want this as a gluten free recipe
Leftovers & Storing
Within the fridge You possibly can hold leftovers within the fridge for as much as 3 days. Reheat completely within the microwave, oven or hob when consuming once more.
Within the freezer Why not make one dish for now and one other for the freezer? Merely make it as much as the purpose of baking, cowl effectively, label and freeze for an additional day. Then bake it from frozen or defrost first and bake as regular.
Freezing leftovers is okay, though it received’t be fairly pretty much as good when reheated as it may be somewhat dry after freezing.
Tips on how to fill cannelloni tubes
The simplest (and least messiest!) methodology for filling cannelloni is with a piping bag.
Merely stuff the bag with the tacky filling, chop the top off and squeeze into every tube till stuffed.
If you happen to don’t have piping luggage, you should utilize a teaspoon and clear fingers to refill the tubes as an alternative.
Extra scrumptious vegetarian pasta recipes…
FAQs
Make sure that your pasta is absolutely lined with sauce and cheese. If it’s beginning to look overcooked on high earlier than the filling is prepared, cowl the dish with foil and bake on.
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Preheat the oven to 200℃ fan/220℃/Fuel Mark 7.
Wilt and drain the spinach completely (see notes).
In the meantime, open the tinned tomatoes and drain the liquid from them utilizing a sieve. Add all the different tomato sauce substances to the drained tomatoes and stir effectively.
In one other bowl, combine the cheese filling substances and stir completely, however gently.
Add half the tomato sauce into the underside of your baking dish, evenly distributed.
Fill your cannelloni tubes one by one with a piping bag or teaspoon, and place them on high of the tomato sauce within the baking dish.
Pour over the remaining tomato sauce evenly, and the remainder of the mozzarella.
Bake for 35 – 40 minutes or till the cheese is golden and effervescent and the pasta is cooked via.
Sprinkle with contemporary basil and serve.
Filling the cannelloni: The simplest (and least messiest!) methodology for filling cannelloni is with a piping bag. Merely stuff the bag with the tacky filling, chop the top off and squeeze into every tube till stuffed. If you happen to don’t have piping luggage, you should utilize a teaspoon and clear fingers to refill the tubes as an alternative
To freeze: Why not make one dish for now and one other for the freezer? Merely make it as much as the purpose of baking, cowl effectively, label and freeze for an additional day. Then bake it from frozen or defrost first and bake as regular
Energy: 626kcalCarbohydrates: 49gProtein: 36gFats: 34gSaturated Fats: 17gPolyunsaturated Fats: 2gMonounsaturated Fats: 13gLdl cholesterol: 90mgSodium: 1006mgPotassium: 1448mgFiber: 8gSugar: 15gVitamin A: 12144IUVitamin C: 51mgCalcium: 798mgIron: 8mg
Vitamin info is robotically calculated, so ought to solely be used as an approximation.
