Spinach and ricotta cannelloni delicious recipes - Leftover chicken recipes

Author: Lois Pennisi  

Spinach and ricotta cannelloni made with a simple tomato, basil sauce and topped with melting mozzarella cheese. Quick, easy and delicious, this Super Simple Spinach and Ricotta Cannelloni makes the perfect easy midweek meal served with a simple side salad.

Spinach and ricotta cannelloni

Spinach and ricotta cannelloni
A comforting, moreish meal for six that won’t break the bank, this spinach and ricotta cannelloni is a dish which ticks all the boxes. Or, check out our spicy beef and courgette cannelloni for a meatier version.
Provided by: delicious. magazine
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 13
  • 500g frozen chopped spinachApple-converted-space
  • 1 tbsp olive oilApple-converted-space
  • 2 garlic cloves, crushedApple-converted-space
  • 2 x 400g tins chopped tomatoes
  • 1 tsp dried oregano (or use fresh if you have some) Apple-converted-space
  • Grated zest and juice ½ lemonApple-converted-space
  • 1 large free-range eggApple-converted-space
  • 25g parmesan or vegetarian alternative, gratedApple-converted-space
  • 250g ricottaApple-converted-space
  • 150g cannelloni pasta tubesApple-converted-space
  • 400g firm cooking mozzarella, sliced (we used Galbani)
  • You’ll also need…
  • Large piping bag with a wide nozzle; medium baking dish
  • Calories: 415kcals
  • Fat: 23.3g
  • Protein: 25.8g
  • Carbohydrate: 24g (6.2g sugars)
  • Fiber: 3.2g
How to cook:
  1. Heat the oven to 180°C/160°C fan/gas 4. Defrost the spinach according to the pack instructions, then put in a sieve or colander and squeeze out any excess water using the back of a spoon.
  2. Heat the olive oil in a frying pan. Add the garlic, cook for a minute or so until fragrant, then add the tomatoes, half the oregano and the lemon zest; simmer gently for 20 minutes until thickened. Add the lemon juice and season to taste.
  3. Beat the egg in a medium bowl, add the parmesan or vegetarian alternative, then stir in the ricotta and spinach and season. Transfer the mixture to the piping bag and use to fill the cannelloni tubes. Lay the filled tubes in the baking dish.
  4. Pour the tomato sauce over the cannelloni. Scatter the mozzarella over the tomato sauce, then bake for 35-40 minutes until the pasta is tender and the top is golden and bubbling. Scatter over the remaining oregano to serve.
Notes: Spinach & ricotta cannelloni recipe, Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the …

Super Simple Spinach and Ricotta Cannelloni

Super Simple Spinach and Ricotta Cannelloni
Quick, easy and delicious, this Super Simple Spinach and Ricotta Cannelloni makes the perfect easy midweek meal served with a simple side salad.
Provided by: Eb Gargano
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 15
  • 500 g fresh spinach
  • 250 g ricotta cheese
  • Zest and juice of half a lemon
  • 6 basil leaves (roughly torn)
  • 25 g parmesan (grated)
  • 12 cannelloni tubes ((or fresh pasta sheets - see note 1))
  • Salt and pepper
  • 1 tablespoon olive oil
  • 2 garlic cloves (peeled and sliced finely)
  • 2 400g tins chopped tomatoes
  • 30 g butter
  • 25 g plain flour
  • 250 ml milk
  • 25 g parmesan
  • Pinch of nutmeg
  • Calories: 739 kcal
  • Carbohydrate: 95 g
  • Protein: 34 g
  • Fat: 27 g
  • Saturated Fat: 13 g
  • Cholesterol: 155 mg
  • Sodium: 752 mg
  • Fiber: 6 g
  • Sugar: 9 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
  2. Place a large colander in the sink. Put the spinach in the colander and pour over enough boiling water to wilt the spinach. Leave to drain and cool.
  3. Next, gently fry the sliced garlic in a tablespoon of olive oil for a minute or two. Do not allow the garlic to colour. Tip in the 2 tins of tomatoes and bring the sauce to the boil. Turn off the heat and leave.
  4. Next make the cheese sauce. Melt the butter in a medium sized pan on a low heat. When the butter is foaming, add the flour and stir until it’s mixed in. Then keep cooking for 2 minutes, stirring frequently.
  5. Very gradually add the milk, stirring constantly. Make sure each bit of milk is incorporated before you add the next bit. If you do this slowly on a very low heat, you should end up with a smooth sauce with no lumps. However, if it does go wrong for any reason, you can always use a whisk to beat out the lumps.
  6. When all the milk is incorporated, turn off the heat and add the parmesan, nutmeg, salt and pepper.
  7. The spinach should now be cool enough to handle. Squeeze the spinach in your hands to get as much of the water out as you can, roughly chop it and then tip the spinach into a bowl.
  8. Add the ricotta, basil, lemon zest and lemon juice to the spinach and mix together. Season with salt and pepper to taste.
  9. To assemble the cannelloni: pour half the tomato sauce into a large ovenproof dish (big enough to fit 12 cannelloni tubes on one level.) Fill each cannelloni tube with about 2 tablespoons of mixture, using a teaspoon or piping bag. Arrange the tubes in the dish. Pour over the remaining tomato sauce and then the cheese sauce, ensuring all the cannelloni tubes are well covered with sauce.
  10. Bake for 20 minutes until golden and bubbling. Serve with a side salad and some garlic bread too, if you fancy.
Notes: Spinach and Ricotta Cannelloni, Roughly chop the spinach then add it to a bowl with the ricotta, grated pecorino, chopped basil, garlic and nutmeg. Season with salt and pepper and stir …

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni
Italian food lovers, this one's for you! Here's how to make the best spinach and ricotta cannelloni that taste absolutely amazing. Perfect for meal prep, too!
Provided by: Gourmandelle.com
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 13
  • 500g (2 cups) ricotta, full fat
  • 300g (10 cups) fresh spinach
  • 1 egg
  • 3 garlic cloves
  • 1 tsp dry basil
  • 1 tsp dry oregano
  • salt and pepper, to taste
  • approx. 800ml (27 oz) tomato sauce - I used a bottle
  • 250ml (1 cup) water
  • 2 tsp dry basil
  • salt and pepper, to taste
  • approx. 20 cannelloni tubes
  • 230g (1 cup) grated mozzarella cheese
  • Calories: 833 calories
  • Carbohydrate: 57 grams carbohydrates
  • Cholesterol: 240 milligrams cholesterol
  • Fat: 45 grams fat
  • Fiber: 7 grams fiber
  • Protein: 53 grams protein
  • Saturated Fat: 22 grams saturated fat
  • Sodium: 1627 grams sodium
  • Sugar: 12 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 20 grams unsaturated fat
How to cook:
  1. To prepare the filling, simply add all ingredients to a food processor and blend until smooth.
  2. Preheat oven to 180C/350F.
  3. I used a ceramic baking pan that's around 30x25cm in size. Cover your baking pan with some parchment paper.
  4. Mix the tomato sauce with the water, herbs, and spices. Spread 1/3 of the sauce at the bottom, evenly.
  5. Transfer the filling to a large ziplock bag. Seal it and make a small cut on one corner. You will use this as a piping bag.
  6. To transfer the filling easily, I placed the ziplock bag inside my blender recipient, margins rolled on the outside, so it can stand upright, and then simply poured the filling from the food processor in it.
  7. Pipe the filling in the tubes and place them horizontally in the pan. I made two rows of about 10 tubes each.
  8. Pour over the remaining sauce and sprinkle the grated mozzarella, then cover with a foil.
  9. Bake for 25-30 minutes.
Notes: Spinach Ricotta Cannelloni Recipe, Assemble & Bake. Preheat oven to 355°F (180°C). Spread ⅓ of the tomato sauce on the bottom of a baking dish (mine is 11×7 inches | 27x18cm). …

Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni
Spinach and ricotta cannelloni made with a simple tomato, basil sauce and topped with melting mozzarella cheese.
Provided by: Emily Kemp
Total time: 75 minutes
Cook time: 40 minutes
Prep time: 35 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 14
  • 1 shallot
  • 2 garlic cloves
  • 3 1/2 cups (700g) passata/pureed tomatoes
  • 1 small bunch basil
  • 1/2 tbsp olive oil
  • 12.3 oz (350g) ricotta cheese
  • 8.8 oz (250g) raw fresh spinach
  • 1 egg
  • 2 tbsp parmesan (grated)
  • 1 pinch of nutmeg
  • salt and pepper
  • 12 cannelloni pasta tubes
  • 4.4 oz (125g) ball of mozzarella
  • Extra grating of parmesan
  • Calories: 528 kcal
  • Carbohydrate: 56 g
  • Protein: 28 g
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Cholesterol: 71 mg
  • Sodium: 422 mg
  • Fiber: 7 g
  • Sugar: 12 g
  • Serving Size: 1 serving
How to cook:
  1. To make the sauce
  2. Finely chop the shallot and garlic and saute in a pan with a little olive oil for around 1-2 minutes until soft and translucent but not browned. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside.
  3. To make the filling
  4. Add the washed raw, fresh spianch to a large pan and wilt on a medium heat. Add a splash of water (around 1 tbsp) to stop the spinach from burning and to help wilt it all. Leave to cool or rinse under cold water then squeeze out as much water as possible and finely chop.
  5. To make the spinach and ricotta filling, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper to a large mixing bowl and mix everything together until creamy and thoroughly combined.
  6. To assemble
  7. Pre-heat the oven to 180°C/350F/gas mark 4.
  8. To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta filling to a piping bag or a disposable freezer bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Add each filled cannelloni tube in an even layer in the baking dish.
  9. Top the cannelloni with the remaining tomato sauce then top with torn mozzarella and grated parmesan. Cover with tin foil and bake for 30 minutes then uncovered for 10 minutes or until the cheese is golden and bubbling.
Notes: Ricotta Chicken And Spinach Cannelloni Best Recipes, Add the ricotta, salt, pepper and the spinach to the mixture and mix together well. Melt the butter in a saucepan over a medium heat, add in the flour and cook for 1 …
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