Dinner - Spinach and ricotta cannelloni thermomix recipes

Author: Noel Mathers

A quick and easy Spinach & Ricotta Cannelloni recipe that makes the perfect family midweek meal! This spinach and ricotta cannelloni has the perfect mix of spinach and ricotta teamed with a simple yet delicious tomato sauce.

Spinach & Ricotta Cannelloni
Spinach and Ricotta Cannelloni Recipe
Thermomix Spinach and Ricotta Rolls
Spinach and Ricotta Cannelloni
How do you make cannelloni with ricotta and spinach?
How to make cannelloni using the Thermomix?
How to cook spinach and ricotta in Thermomix?
How do you make ricotta cheese in a Thermomix?

Spinach & Ricotta Cannelloni

A quick and easy Spinach & Ricotta Cannelloni recipe that makes the perfect family midweek meal! Just 10 minutes prep time and 30 minutes cooking time.
Provided by: Lucy - Bake Play Smile
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 9

Ingredients:

250 g frozen spinach (defrosted and excess liquid removed)
375 g ricotta cheese
2 egg yolks
1 tsp minced garlic
1/2 cup grated cheddar cheese
salt and pepper (to taste)
375 g fresh lasagne sheets
600 g passata
1/2 cup grated mozzarella cheese

Nutrition:

How to cook:

Conventional Method
Preheat oven to 200 degrees celsius (fan-forced). Grease a large 30cm x 40cm rectangular baking tray and set aside.
Mix the defrosted spinach, ricotta, egg yolks, minced garlic, grated cheese and salt and pepper in a bowl.
Cut the fresh lasagne sheets in half. Spoon a small amount of the spinach and ricotta mixture along the middle of the lasagne sheet and roll up. Place the rolled cannelloni seam-side down in the prepared baking tray. Repeat with the remaining lasagne sheets and mixture.
Pour over the passata, sprinkle with the grated mozarella cheese and bake in the oven for 30 minutes.
Thermomix Method
Preheat oven to 200 degrees celsius (fan-forced). Grease a large 30cm x 40cm rectangular baking tray and set aside.
Place the defrosted spinach, ricotta, egg yolks, minced garlic, grated cheese and salt and pepper into the Thermomix bowl. Mix for 10 seconds, Speed 3. Scrape down the sides of the bowl and repeat for a further 5-10 seconds or until completely combined.
Cut the fresh lasagne sheets in half.
Spoon a small amount of the spinach and ricotta mixture along the middle of the lasagne sheet and roll up. Place the rolled cannelloni seam-side down in the prepared baking tray.
Repeat with the remaining lasagne sheets and mixture.
Pour over the passata, sprinkle with the grated mozarella cheese and bake in the oven for 30 minutes.

Notes: Thermomix Spinach and Ricotta Rolls, How to Make Thermomix Spinach and Ricotta Rolls: Grate the parmesan cheese. Combine the ingredients for the filling in your Thermomix bowl and mix to combine. Slice the pastry sheets …

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thermomix spinach and ricotta rolls spinach and ricotta cannelloni thermomix spinach and ricotta cannelloni recipe

Spinach and Ricotta Cannelloni Recipe

This quick and easy Spinach and Ricotta Cannelloni recipe is a family favourite!
Provided by: Lauren Matheson
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Australian
Number of ingredients: 10

Ingredients:

250 grams instant cannelloni pasta
400 grams crushed tomatoes (see notes for substitutes)
500 grams ricotta
1/2 cup parmesan cheese (50 grams - finely grated.)
1 tsp nutmeg
1 egg
1/4 tsp pepper
1/2 tsp salt
150 grams baby spinach leaves
100 grams tasty cheese (grated)

Nutrition:

How to cook:

Preheat oven to 190 degrees celsius (fan-forced).
In a 22cm square baking dish, spread approximately 1/3 of the crushed tomatoes over the base.
In a large bowl add the ricotta, egg, nutmeg, parmesan cheese and salt and pepper. Mix well until combined.
Add the spinach leaves and mix.
Using a teaspoon, carefully push ricotta mixture into the cannelloni. When filled, place in baking tray.
Spread the remaining crushed tomatoes over the top of the filled pasta, before sprinkling with the grated tasty cheese.
Place into the oven and bake for 35 minutes or until the cheese is golden and pasta cooked through when tested with a skewer.
Thermomix Instructions
Preheat oven to 190 degrees celsius (fan-forced).
In a 22cm square baking dish, spread approximately 1/3 of the crushed tomatoes over the base.
Place the parmesan cheese (cut into 3cm pieces) into Thermomix bowl and mix for 8 seconds, speed 8 to grate.
Scrape down the sides of the bowl and add the ricotta cheese, nutmeg, egg and salt and pepper and mix for 10 seconds, speed 4.
Scrape down the sides of the bowl and add the spinach leaves. Mix for 10 seconds, speed 4, reverse to combine. You will need to use the spatula to push down the spinach leaves towards the blades.
Using a teaspoon, carefully push ricotta mixture into the cannelloni. When filled, place in baking tray.
Spread the remaining crushed tomatoes over the top of the filled pasta, before sprinkling with the grated tasty cheese.
Place into the oven and bake for 35 minutes or until the cheese is golden and pasta cooked through when tested with a skewer.

Notes: Cannelloni spinaci e ricotta, Ingredients Pasta per cannelloni 300 g di farina tipo 00 + q.b. 3 uova (da 60 g circa) 10 g di olio extravergine di oliva Ripieno ricotta e spinaci 700 g di acqua 600 g di …

Thermomix Spinach and Ricotta Rolls

A winner with the whole family - these Thermomix Spinach and Ricotta Rolls are always a favourite! And they're freezer friendly too!
Provided by: Lucy & Lauren
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 32 servings
Cuisine: Australian
Number of ingredients: 10

Ingredients:

Nutrition:

How to cook:

Lightly grease two baking trays and preheat your oven to 210 degrees celsius (fan-forced).
Cut the parmesan cheese into cubes no bigger than 3cm and place in your Thermomix bowl to mix for 10 seconds on speed 9 to grate.
Add the ricotta, baby spinach leaves, 1 egg, nutmeg and salt and pepper to your Thermomix bowl and mix for 15 seconds on speed 4 or until all of the ingredients have combined.
Break the extra egg into a small bowl and lightly whisk.
Place the partially thawed pastry squares on your bench and cut in half lengthways. Brush one edge of the pastry with a little of the egg before using a spoon to add an approximately 3cm wide line of mixture down the centre of the pasty.
Roll the pastry (starting from the edge without the egg) to enclose the filling.
Slice the Spinach and Ricotta Rolls into four equal parts and brush with a little more of the beaten egg and sprinkle with sesame seeds if desired.
Repeat process until all the pastry and Spinach and Ricotta mixture has been used.
Place the Spinach and Ricotta Rolls into the oven to cook for 25 minutes or until the pastry is golden and crispy.

Notes: Pumpkin and ricotta cannelloni, 150 g water 30 g Vegetable stock paste (see Tips) 50 g fresh English spinach, trimmed and cut into pieces (approx. 5 cm) 300 g ricotta (see Tips) ½ tsp salt ¼ …

Spinach and Ricotta Cannelloni

This spinach and ricotta cannelloni has the perfect mix of spinach and ricotta teamed with a simple yet delicious tomato sauce.
Provided by: Jasmine
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 18

Ingredients:

Nutrition:

Calories: 301 calories
Carbohydrate: 14 grams carbohydrates
Cholesterol: 91 milligrams cholesterol
Fat: 18 grams fat
Fiber: 2 grams fiber
Protein: 21 grams protein
Saturated Fat: 9 grams saturated fat
Serving Size: 1 serving
Sodium: 500 grams sodium
Sugar: 2 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 8 grams unsaturated fat

How to cook:

In a large bowl combine the ricotta, defrosted spinach, parmesan, egg, garlic, nutmeg. Season with salt and pepper and set aside.
Heat the olive oil in a frying pan over a medium-high heat. Cook the onion until softened, then add the garlic and cook until fragrant.
Add the passata, water, dried herbs and bring to the boil. Reduce the heat and simmer for 5 minutes. Season to taste with salt and pepper.
Preheat the oven to 180c fan forced. Spread...
Preheat the oven to 180c fan forced. Spread a small amount of the sauce over the bottom of a baking dish.
Fill the cannelloni tubes with the ricotta filling. Place the tubes in the baking dish, then top with the remaining sauce. Cover with foil and bake for 25 minutes.
Remove the foil from the baking dish, sprinkle over the grated mozzarella and bake for a further 10 minutes.

Notes: Spinach, Mushroom and Ricotta Cannelloni Recipe, Chicken and Spinach in Creamy Yoghurt - Week 44, 2015. A great recipe to use up any leftover cooked bbq chicken or roast chicken. [amd-zlrecipe …