Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

A delicious pasta recipe for all the Italian food lovers out there!
cooking time imageCooking time - 75 mins
serves imageServes - 6

Ingredients

  • 280g/2.5 cups cannelloni
  • 260g/2 cups baby leaf spinach
  • 250g/1 cup ricotta cheese
  • 250g/1 cup Greek yogurt
  • ¼ tsp freshly grated nutmeg
  • 1 garlic clove, crushed
  • 1 lemon zest
  • 690g/1 jar tomato and parmesan passata
  • 70g/2/3 cup dried breadcrumbs

    Method

    • Boil the cannelloni until al dente and set aside.
    • Heat the oven to 200°C/390°F. Add olive oil to your Whatever Pan and start frying the spinach. Once cooked, drain the water and add ricotta, Greek yogurt, nutmeg, garlic, lemon zest, salt and pepper.
    • Once the mixture is done fill the cannelloni and set aside.
    • Add tomato passata to the Whatever Pan, add the cannelloni and cover with the rest of the passata.
    • Cover with foil and place in the oven for 30 minutes.
    • Remove the foil, sprinkle the breadcrumbs and bake for another 10 minutes.
    • Buon appetito! 

    Ingredients

    • 280g/2.5 cups cannelloni
    • 260g/2 cups baby leaf spinach
    • 250g/1 cup ricotta cheese
    • 250g/1 cup Greek yogurt
    • ¼ tsp freshly grated nutmeg
    • 1 garlic clove, crushed
    • 1 lemon zest
    • 690g/1 jar tomato and parmesan passata
    • 70g/2/3 cup dried breadcrumbs

      Method

      • Boil the cannelloni until al dente and set aside.
      • Heat the oven to 200°C/390°F. Add olive oil to your Whatever Pan and start frying the spinach. Once cooked, drain the water and add ricotta, Greek yogurt, nutmeg, garlic, lemon zest, salt and pepper.
      • Once the mixture is done fill the cannelloni and set aside.
      • Add tomato passata to the Whatever Pan, add the cannelloni and cover with the rest of the passata.
      • Cover with foil and place in the oven for 30 minutes.
      • Remove the foil, sprinkle the breadcrumbs and bake for another 10 minutes.
      • Buon appetito! 

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