Spinach and Ricotta Cannelloni Pasta Tubes Bake
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Experience the magic of homemade pasta with our delicious Spinach and Ricotta Cannelloni! Each large tube is meticulously filled with a perfectly seasoned blend of ricotta and spinach, creating a delightful union of textures and flavours. Bathed in a vibrant tomato and basil sauce, these baked cannelloni are then finished with gooey mozzarella cheese. Indulge in a classic Italian dish that is sure to impress!note - ingredients can be approximate
Equipment
- Casserole Dish
Ingredients
Filling
- 375 g (1 ½ cups) smooth ricotta, subs note 1
- 250 g (9 oz) spinach, frozen and defrosted, see note 2
- 2 eggs
- 1 packet spring vegetable soup, see note 3
- 100 g (1 cups) mozzarella, grated
- 10 g (1 ? tablespoon) cumin, adjust to preferences
- 2 cloves garlic, fresh recommended
- 30 g (2 tablespoon) lemon juice, fresh recommended
- salt and pepper , to taste
Pasta
- 250 g (9 oz) Cannelloni tubes, approx.24
- 600 g (2 ½ cups) Passata
- 5 g (1 tablespoon) Italian herbs, adjust to preferences
- 5 g (1 tablespoon) dried basil, dried, adjust to preferences
- 100 g (1 cups) mozzarella, grated
Instructions
Prepare
- Preheat oven to 180°C (360°F).
- Mix together 375 g (1 ½ cups) smooth ricotta, 250 g (9 oz) spinach, 2 eggs, 1 packet spring vegetable soup, 100 g (1 cups) mozzarella, 10 g (1 ? tablespoon) cumin, 2 cloves garlic, 30 g (2 tablespoon) lemon juice, salt and pepper until combined.
- Add filling ingredients to a large ziplock bag, fasten.
Prepare tubes
- Add 250 g (9 oz) Cannelloni tubes to an oven-safe dish (you can do individual serves or all together).
- Snip the corner of the ziplock bag and fill each of the 250 g (9 oz) Cannelloni tubes with the filling.
- Top cannelloni with 600 g (2 ½ cups) Passata, 5 g (1 tablespoon) Italian herbs, 5 g (1 tablespoon) dried basil (make sure to completely cover pasta, including allowing it to seep underneath).
- Top with 100 g (1 cups) mozzarella and cover with aluminium foil (you can store in the fridge here for 2-3 days). Bake for 20 minutes then remove aluminium foil and bake for a further 10 minutes or until you can pierce through the pasta with a skewer with ease.
Serve
Video
Notes
Note 1 - Ricotta
Substitutions - cream cheese, cottage cheese (note, there may be some textual differences)
Note 2 - Frozen spinach
Frozen spinach is already cooked and wilted making it easier to mix in (once thawed). If using fresh, cook it down in a pan first and allow it to cool slightly before mixing.
Note 3 - Spring Vegetable Soup packet
If you're in Australia, I use the Continental Packet, but you could use any "Spring Vegetable" or "Vegetable" soup mix. It provides a hint of extra flavour.
Storing
Make ahead. You could make the dish 2 days in advance, cover and place in the fridge, then cook the day you wish to eat.
Baked. Store directly in the whole casserole or in individual containers for up to 3-5 days (note after day 3 the pasta may get soggy from the sauce).
Reheat
Oven. Preheat to 180C (360F), cover oven-safe dish with aluminium. Bake for 20 minutes.
Microwave. Add a drizzle of water then reheat on 1 minute intervals (it'll take about 4-5 minutes). Move the tubes around each time.
Freezing
For easier reheating and defrosting, consider portioning the cannelloni into individual containers (wrapped tightly first in aluminium foil or plastic wraps), ziplock bags or vacuum sealer bags. Freeze for 3-6 months.
Nutrition
Serving: 4tubesCalories: 368kcalCarbohydrates: 29gProtein: 23gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 116mgSodium: 382mgPotassium: 763mgFiber: 5gSugar: 6gVitamin A: 6052IUVitamin C: 18mgCalcium: 428mgIron: 5mg
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