Spinach & Ricotta Cannelloni

A classic Italian baked pasta dish filled with creamy ricotta and wilted spinach, nestled on a rich tomato sauce and topped with golden melted mozzarella and Parmesan. Perfect for feeding a crowd, and freezes beautifully.

Ingredients

• Cannellini Beans

  ⚖ 400 g 💧 500 ml 🥛 2⅛ cup
  kcal/г%DV

  Calories

  135267%

  Protein

  93.4186%

  Total Fat

  6.27%

  Carbohydrates

  241.187%
• Mozzarella

  ⚖ 250 g 🧀 2 pcs
  kcal/г%DV

  Calories

  74737%

  Protein

  55.5111%

  Total Fat

  55.270%

  Carbohydrates

  6.02%
• Parmesan

  ⚖ 100 g 💧 100 ml 🥄 6¾ tbsp
  kcal/г%DV

  Calories

  39219%

  Protein

  35.871%

  Total Fat

  25.032%

  Carbohydrates

  3.21%
• Olive Oil

  ⚖ 40.8 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  36018%

  Protein

  0.00%

  Total Fat

  40.852%

  Carbohydrates

  0.00%
• Parmesan

  ⚖ 85 g 💧 85 ml 🥄 5¾ tbsp
  kcal/г%DV

  Calories

  33316%

  Protein

  30.460%

  Total Fat

  21.227%

  Carbohydrates

  2.70%
• Spinach

  ⚖ 1 kg 100 pcs
  kcal/г%DV

  Calories

  23211%

  Protein

  28.657%

  Total Fat

  3.95%

  Carbohydrates

  36.313%
• Caster Sugar

  ⚖ 37.7 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  1457%

  Protein

  0.00%

  Total Fat

  0.10%

  Carbohydrates

  37.613%
• Chopped Tomatoes

  ⚖ 720 g None
  kcal/г%DV

  Calories

  1316%

  Protein

  6.012%

  Total Fat

  3.64%

  Carbohydrates

  23.98%
• Ricotta

  ⚖ 45 g 💧 47.4 ml 🥄 3¼ tbsp
  kcal/г%DV

  Calories

  703%

  Protein

  3.57%

  Total Fat

  5.06%

  Carbohydrates

  3.11%
• Garlic

  ⚖ 40 g 🧄 8 pcs
  kcal/г%DV

  Calories

  572%

  Protein

  2.65%

  Total Fat

  0.20%

  Carbohydrates

  11.34%
• Milk

  ⚖ 45.7 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  271%

  Protein

  1.42%

  Total Fat

  1.51%

  Carbohydrates

  2.20%
• Basil Leaves

  ⚖ 50 g 16⅔ pcs
  kcal/г%DV

  Calories

  110%

  Protein

  1.63%

  Total Fat

  0.30%

  Carbohydrates

  1.30%
• Red Wine Vinegar

  ⚖ 30 g 💧 30 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  50%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.10%
• Nutmeg

  ⚖ 0.3 g ⅓ pcs
  kcal/г%DV

  Calories

  10%

  Protein

  0.00%

  Total Fat

  0.10%

  Carbohydrates

  0.10%

Also in this recipe

• Mascarpone 2

Instructions

• Begin with the tomato sauce. Heat 45ml of olive oil in a large pan over medium heat and fry 8 chopped garlic cloves for 1 minute. Add 45g of caster sugar, 30ml of red wine vinegar, three 400g cans of chopped tomatoes and a generous seasoning of salt and pepper. Simmer for 20 minutes, stirring occasionally, until the sauce has thickened. Stir in the basil leaves, then divide the sauce between 2 or more shallow ovenproof dishes and set aside.
• Prepare the mascarpone sauce by beating 2 tubs of mascarpone with 45ml of milk until smooth. Season to taste and set aside.
• Place 1kg of spinach in a large colander and pour over a full kettle of boiling water to wilt it, working in batches if necessary. Once cool enough to handle, squeeze out as much excess water as possible. Roughly chop the spinach, then combine it in a large bowl with 100g of grated Parmesan and 3 tubs of ricotta. Season generously with salt, pepper and a pinch of nutmeg.
• Preheat the oven to 200°C (180°C fan / gas mark 6). Using a piping bag or a plastic food bag with one corner snipped off, squeeze the spinach and ricotta filling into the cannelloni tubes. Arrange the filled tubes side by side on top of the tomato sauce in the baking dishes, then spoon the mascarpone sauce evenly over the top. Scatter over 85g of grated Parmesan and lay the sliced mozzarella on top.
• Bake for 30–35 minutes until golden and bubbling. Remove from the oven and allow to rest for 5 minutes before serving.