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Spinach and Ricotta Cannelloni


This is a very filling pasta dish. It's vegetarian but you can substitute the filling for bolognese if you want.

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  • knob of butter
  • olive oil
  • 1 garlic clove
  • finely sliced
  • 250 g spinach
  • washed
  • 150 g ricotta
  • 1 small egg
  • beaten
  • 30 g cheddar cheese
  • grated
  • pinch of grated nutmeg
  • 8 cannelloni tubes
  • 400 g can of chopped tomatoes
  • ketchup
  • pinch of sugar
  • handful of fresh basil
  • torn
  • 250 ml crème fraiche
  • water
  • 100 g mozzarella cheese
  • torn into pieces


servings 2
Level of difficulty Average
Preparation time 35mins
Cooking time 55mins
Cost Average budget


Step 1

Preheat the oven to gas mark 4.

Step 2

Heat the butter and some olive oil in a large saucepan. Fry half of the garlic until soft. Stir in the spinach, a handful at a time until it has all wilted. Remove from the heat and set aside to cool.

Step 3

Once cool, drain in a sieve, pushing out all of the excess water. Chop finely and then place in a bowl with the ricotta, egg and half of the cheese. Mix well and season with the nutmeg.

Step 4

Use a teaspoon to fill the cannelloni tubes with the mixture. Place the tubes closely together in an ovenproof dish.

Step 5

Put the saucepan back on the heat and cook the rest of the garlic in a little oil. Tip in the tomatoes and a good dollop of ketchup and bring to the boil. Add the sugar and then reduce the heat and simmer for 15 minutes until the sauce is thick. Stir in the basil leaves and the pour over the cannelloni.

Step 6

In a bowl mix the crème fraiche with the rest of the cheese and 1 tbsp of water. Spoon the sauce over the tomato layer and then top with the mozzarella cheese and bake in the oven for 30-40 minutes.

Step 7

Serve and enjoy!

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