Spinach & ricotta cannelloni

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Results 1-20

• Belinda

  04 May 2008

  Belinda rated and commented on this recipe

  

  This is delicious and simple. Only fiddly bit was stuffing the pasta tubes, but even that wasn't difficult once I got into the flow. Will definately become a regular meal in my household.

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• MsVanDeKamp

  09 May 2008

  MsVanDeKamp commented on this recipe

  I would recommend using fresh lasagne sheets instead of the cannelloni tubes to make it that bit easier.

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• Susan

  05 July 2008

  Susan commented on this recipe

  Wonderfull dish for the whole family

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• farfoura

  11 July 2008

  farfoura commented on this recipe

  I stir spinach with olive oil, one chopped clove garlic, salt, black peper and a pinch of nutmeg until it's water completly evaporates before adding the rest of the ingredients. I sometimes use cream cheese and 2 tblsp bechamel sauce instead of ricotta. If I don't have spinach I use Leek and scallions instead. It' from a recipe by Rick Stein. I made this recipe 2 days ago for my daughter's friends, it was a big hit and they all asked for the recipe even those who didn't like to eat spinach .

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• Susan

  14 July 2008

  Susan rated and commented on this recipe

  

  Great meal

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• Petra

  08 September 2008

  Petra rated this recipe

  

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• Sara

  13 September 2008

  Sara commented on this recipe

  This was lovely! We used an icing bag with a large nozzle to fill the canneloni tubes which was much quicker than trying to spoon it in!

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• Harissa's Harlot

  17 September 2008

  Harissa's Harlot commented on this recipe

  I could see this working as a lasagne, especially if you added a chunkier veg to the spinach too for substance

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• emles

  28 January 2009

  emles rated and commented on this recipe

  

  Well i followed the recipe and didn't change a thing at all but i didn't think it was really that tasty. The Napoli sauce was nice but the overall dish seemed to lack something. I did think it maybe nice to add some blue cheese to the spinach and ricotta mix so will try it again and see what happens

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• Rebecca

  03 February 2009

  Rebecca rated and commented on this recipe

  

  This is a great recipe! Went down well with my partner. The only thing I would suggest (As others have done) is to use fresh lasagne sheets and rolling them around the filling. I spent the majority of my cooking time attempting to stuff the tubes :)

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• flicka

  10 March 2009

  flicka rated and commented on this recipe

  

  Brilliant recipe, replaced 50g ricotta with gorgonzola, and also added 2" piece of finely chopped chorizo to the tomato sauce. Used piping bag to fill cannelloni tubes, which made it very quick and easy.

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• Debbie

  14 March 2009

  Debbie rated and commented on this recipe

  

  Good recipe, although I also used Lasagne sheets rolled up, which worked well. I agree that the spinach filling was lacking some favour.

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• magician

  28 April 2009

  magician commented on this recipe

  This is gogeous! Made a trip to the Italian deli and bought Ricotta there as it is so good. Being a know it all I made this without the Bechamel sauce to kick off with - but it does need it, so I added it - will def make again.

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• julie

  29 April 2009

  julie rated and commented on this recipe

  

  Absoluted delicious. Definately cooking this one again

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• BeccaBryant

  12 May 2009

  BeccaBryant rated and commented on this recipe

  

  Spooning the mixture in to the cannellni was hard work and the mixture had gone cold once I'd managed it, but after cooking it tasted delicious!!!!!!

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• duttiep

  03 June 2009

  duttiep rated and commented on this recipe

  

  Absolutely delicious. Will make it a regular in our house. However, I intend to invest in a piping bag as seemed to take forever to stuff the cannelloni.

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• bevy

  04 June 2009

  bevy commented on this recipe

  this is the first time i have used cannelloni tubes, tried getting the mixture in with a spoon , hopeless, so i put the mixture in a large sandwich bag and snipped a tiny bit off the corner and filled the tubes by squeezing in the mixture, hugely successful and no mess! for quickness i used a jar of pasta sauce and then covered the whole thing with a made up packet of 4 cheese sauce.make the day before and the whole thing is lovely and soft. this will become one of our regulars.

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• khitajrah

  25 June 2009

  khitajrah rated and commented on this recipe

  

  How much flour is in half a tea-cupful? I ended up using three heaped tablespoonfuls. How much garlic is supposed to go into the napoli sauce as it is not mentioned in the ingredients list, but it is in the instructions. All and all a lovely meal and will definitely make again.

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• Miss Mulberry

  26 July 2009

  Miss Mulberry commented on this recipe

  Really easy and fun to make. I diced up some butternut squash to go into the Napoli sauce part with the carrots and had fresh lasagne sheets to hand rather than cannelloni tubes. Highly recommended and very tasty.

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• Miss Mulberry

  26 July 2009

  Miss Mulberry rated this recipe

  

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Ingredients

FOR THE BÉCHAMEL SAUCE

• 150g butter
• 1 garlic clove , halved
• ½ a teacup of plain flour
• 600ml milk
• a pinch of mixed spice
• 1 tbsp grated Parmesan (or vegetarian alternative)

FOR THE NAPOLI SAUCE

• olive oil
• ¼ of a carrot , grated
• a couple of stems of parsley , chopped
• ¼ of a celery stick, chopped
• 400g tin of chopped tomatoes
• 1 handful of basil leaves
• 1 clove garlic , crushed

FOR THE CANNELLONI AND FILLING

• 500g cooked spinach (frozen is fine)
• 300g ricotta
• 1 egg , beaten
• 2 tbsp grated parmesan
• 18 cannelloni tubes

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour 15 mins

Vegetarian

Ingredients

FOR THE BÉCHAMEL SAUCE

• 150g butter
• 1 garlic clove , halved
• ½ a teacup of plain flour
• 600ml milk
• a pinch of mixed spice
• 1 tbsp grated Parmesan (or vegetarian alternative)

FOR THE NAPOLI SAUCE

• olive oil
• ¼ of a carrot , grated
• a couple of stems of parsley , chopped
• ¼ of a celery stick, chopped
• 400g tin of chopped tomatoes
• 1 handful of basil leaves
• 1 clove garlic , crushed

FOR THE CANNELLONI AND FILLING

• 500g cooked spinach (frozen is fine)
• 300g ricotta
• 1 egg , beaten
• 2 tbsp grated parmesan
• 18 cannelloni tubes

Per serving

559 kcalories, protein 20.9g, carbohydrate 50g, fat 31.9 g, saturated fat 18.5g, fibre 4.5g, salt 0.95 g

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