European
European - British - Mains
Spinach and Ricotta Cannelloni
Chef's Menu Description
British family-favourite baked pasta: cannelloni pasta tubes stuffed with fresh ricotta cheese, garlic-wilted spinach, and nutmeg, baked under rich tomato marinara and golden Cheddar-mozzarella béchamel.
Ingredients
- • 14 dried cannelloni pasta tubes
- • 400g fresh spinach, wilted, squeezed dry, and chopped
- • 350g ricotta cheese
- • 1 egg, beaten
- • 1/4 tsp freshly grated nutmeg, salt, and pepper
- • 400g tomato marinara sauce
- • 350ml béchamel sauce and 120g mature Cheddar or mozzarella, grated
Preparation Steps
1
Phase 1
In a bowl, mix chopped wilted spinach, ricotta cheese, beaten egg, nutmeg, salt, and black pepper. Transfer into a piping bag.
2
Phase 2
Pipe ricotta-spinach filling into dried cannelloni tubes until full.
3
Phase 3
Spread tomato sauce in base of baking dish. Arrange filled cannelloni side by side. Pour creamy béchamel sauce smoothly over all tubes to submerge.
4
Phase 4
Top with grated cheese. Bake at 190°C for 30-35 minutes until pasta is tender and cheese is bubbling and golden.