Spinach and Ricotta Cannelloni
Ingredients
- 1 box cannelloni pasta
- 375 grams ricotta cheese
- 2 eggs
- 120 grams fresh spinach
- 1 tablespoon minced garlic
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ cups grated cheese reserve the ½ cup for the top of the dish
- 700 grams pasta sauce
- 1 teaspoon salt and pepper
Instructions
- Preheat the oven to 180 °c
- Mix together ricotta, eggs, garlic, onion powder, garlic powder, baby spinach, salt, pepper and 1 cup of the grated cheese (reserve the rest of the grated cheese for the top).
- Place a layer of pasta sauce on the bottom of the baking tray.
- Fill each cannelloni tube with your filling and lay the tubes out in the baking dish. Keep doing this until you run out of filling.
- Add the rest of the pasta sauce to the top of the cannelloni and top with the remaining grated cheese.
- Cover in foil and bake in the oven for 30 minutes. Remove the foil and place it back in the oven for a further 10-15 minutes for the cheese to brown.
- Serve with a side salad and garlic bread.
Notes
Hint: When filling the cannelloni pasta, you can use a zip lock bag with the corner cut off to use as a piping bag or simply use your hands to push the filling in. You can also roughly chop the baby spinach first to make it easier to fill the cannelloni tubes.
Nutrition
Calories: 278kcalCarbohydrates: 14gProtein: 19gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 108mgSodium: 1470mgPotassium: 618mgFiber: 2gSugar: 5gVitamin A: 2954IUVitamin C: 14mgCalcium: 401mgIron: 2mg
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
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