Spinach and Ricotta Canneloni

1 Sep

Today, cannelloni was the special request for dinner tonight. We actually really enjoy this meal so I ended up doubling it so we could have leftovers for lunch.


First I gathered:

  • 750g frozen spinach
  • 750g ricotta
  • 6 egg yolks
  • 4 garlic cloves, crushed
  • nutmeg
  • salt
  • 3 boxes of cannelloni tubes (we only had two boxes, so I ended up turning the rest of the filling into a spinach and ricotta lasagne)
  • 2 jars (approx. 500g each) tomato based pasta sauce
  • 3 cups grated cheese

With these:

1. I preset the oven to 200 degrees Celsius.

2. Next, I cooked cooked the spinach to a point where I could mix it then combined it
with the ricotta, egg yolks, garlic, and 1 cup of the grated cheese. I then mixed in a
little bit of nutmeg and salt.


3. Once the spinach and ricotta mixture was prepared, I used one of the jars of tomato
based pasta sauce and covered the base of an extra large casserole dish.

4. The next step was putting the spinach and ricotta mixture into the cannelloni tubes. In
the past I have done this using a teaspoon, spooning the mixture in and using the
other end to shove it down the tube. However, this time, I got a snap-lock bag and
filled it with the mixture, I then cut a hole in one of the bottom corners and squeezed
the mixture into the tubes, I did find that pulling it back a bit as i was squeezing
helped as it allowed for the air to escape.

5. I placed the filled tubes in the casserole dish, lining them up side by side. When there
was no more room I began a second layer and continued until there were no more
tubes and no more space in the dish.

6. The second bottle of pasta sauce I used over the top, and covered the cannelloni with it.


7. The remaining cheese was used to sprinkle over the pasta  sauce.


8. I put the dish in the oven for 30 (to 35) minutes.


This is a really delicious dish, and a great for vegetarians. 🙂

Followed the recipe on the box with this one:



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