Spinach and Ricotta Cannelloni
Creamy spinach and ricotta cannelloni baked in a herby tomato sauce and topped with melted mozzarella. Simple to put together and great for meal prep, too.
Ingredients
For the spinach and ricotta cannelloni filling:
- 500 g ricotta full-fat, about 2 cups
- 300 g spinach fresh, about 10 cups
- 1 egg
- 3 cloves garlic
- 1 tsp basil dried
- 1 tsp oregano dried
- salt and pepper to taste
For the sauce:
- tomato sauce approx. 800 ml (27 oz), about one bottle
- 250 ml water about 1 cup
- 2 tsp basil dried
- salt and pepper to taste
Cannelloni:
- cannelloni tubes approx. 20
- 230 g mozzarella grated, about 1 cup
Instructions
- To prepare the filling, add all the filling ingredients to a food processor and blend until smooth.
- Preheat the oven to 180C/350F.
- I used a ceramic baking pan around 30x25 cm. Line your baking pan with parchment paper.
- Mix the tomato sauce with the water, herbs, and spices. Spread 1/3 of the sauce evenly over the bottom of the pan.
- Transfer the filling to a large ziplock bag. Seal it and make a small cut on one corner. You will use this as a piping bag.
- To fill the bag easily, I placed the ziplock bag inside my blender jug with the edges rolled over the outside so it stood upright, then poured in the filling from the food processor.
- Pipe the filling into the tubes and lay them horizontally in the pan. I made two rows of about 10 tubes each.
- Pour over the remaining sauce, sprinkle with the grated mozzarella, then cover with foil.
- Bake for 25-30 minutes, until hot and bubbling.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave. For a vegan version, omit the egg and use plant-based ricotta and vegan mozzarella.