The Ultimate Vegetarian Indulgence!
Why Families LOVE This Dish
This Spinach and Ricotta Cannelloni recipe features tender pasta tubes stuffed with a creamy spinach and ricotta filling, baked to perfection in a rich tomato sauce with bubbling mozzarella on top. It’s the kind of meal that makes everyone at the table say, “Wow!”
This Italian favorite is perfect for family dinners, special occasions, or any time you want to treat yourself to something delicious and wholesome. It’s a vegetarian option that’s so satisfying even meat-lovers will be coming back for seconds! Plus, the cheesy topping and saucy goodness make it irresistible for kids and adults alike.
Ingredients
Here’s what you’ll need to create this easy baked cannelloni (serves 4):
200g dried cannelloni tubes
500g ricotta cheese
250g frozen spinach, thawed and squeeze out excess liquid
1/2 cup grated Parmesan cheese
1/2 cup grated Cheddar
1 teaspoon garlic, minced
1/2 tea spoon nutmeg
1 egg, lightly beaten
2 cups marinara or passata sauce
1 cup shredded mozzarella
1 teaspoon dried Italian herbs
Salt and pepper, to taste
Fresh basil leaves, for garnish
Step-by-Step Instructions
In a mixing bowl, combine the ricotta, spinach, Parmesan, Cheddar, egg, garlic, nutmeg, Italian herbs, salt, and pepper. Mix until smooth and creamy.
Spoon the ricotta mixture into a piping bag (or use a zip-top bag with the corner snipped). Pipe the filling into the cannelloni tubes until they’re full.
Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the filled cannelloni tubes on top, then pour the remaining marinara sauce over them.
Sprinkle mozzarella evenly over the top. Cover with foil and bake at 180°C for 30 minutes, then uncover and bake for another 10 minutes until bubbly and golden.
Garnish with fresh basil leaves and serve with a side salad or garlic bread for the ultimate Italian feast!
PlatePal Tips for Fun & Flavor
Boost the Veggies: Mix finely chopped mushrooms or zucchini into the filling for even more nutrients.
DIY Cannelloni Night: Let kids help fill the tubes! It’s messy but fun, and they’ll be proud of their work. You can even cut large pasta sheets into smaller portions for bite-sized rolls kids will love.
Try Different Cheeses: Use pecorino or Gruyère for a different cheesy twist.
Join the PlatePal Flavor Fest!
We’d love to see your take on our Spinach and Ricotta Cannelloni! Snap a pic of your creation, post it on Instagram with #PlatePalCreations, and tag us @PlatePal.au. Let’s make mealtime more delicious together!
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