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Spinach and Ricotta Cannelloni

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“This is a really yummy dish and something different from the usual lasagne”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 125 g cannelloni tubes, shells (or you can use fresh lasagne sheets)
  • 1 bunch spinach (or 1 box of frozen spinach)
  • 250 g ricotta cheese
  • 12 cup of grated cheese
  • 14 cup of grated parmesan cheese
  • 2 egg yolks
  • salt and pepper
  • 1 pinch nutmeg
  • 700 g pasta sauce (or you can make your own)
  • 12 cup extra grated cheese (for sprinkling on top)

Directions

  1. Pre-heat oven to 190 degrees.
  2. Boil spinach for a couple of minutes, drain and finely chop.
  3. In a bowl mix ricotta, grated cheese, parmesan cheese, egg yolks, salt, pepper and nutmeg and spinach.
  4. Stuff mixture into cannelloni shells.
  5. Lay shells out in lasagne dish in one layer.
  6. Top with tomato pasta sauce.
  7. Sprinkle with cheese.
  8. Bake in oven for 45-50 minutes or until pasta is cooked (test with a knife) and cheese is golden on top.
  9. Serve with hot Italian bread, salad and wine.
  10. Good to freeze- to reheat, put in oven at 190 degrees celcius covered with foil for an hour. take foil off and leave unill cheese is nice and melted on-top.

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