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    You are in: Home / Recipes / Spinach and Ricotta Cannelloni Recipe
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    Spinach and Ricotta Cannelloni

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    45 mins

    1 hr 30 mins

    billikers's Note:

    This looks so delicious, and you can lie to yourself and say it is healthy because it has spinach in it. :)

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    Units: US | Metric

    Tomato Sauce


    1. 1
      Heat the oil in a large heavy-based pan. Add the onion and cook for 3 minutes, or until golden. Stir in the garlic and cook for 1 minute. Add the spinach and cook for 2 minutes. Cover the pan and steam the spinach for 1-2 minutes, or until wilted. Allow to cool slightly. Transfer to a colander and squeeze to remove the moisture.
    2. 2
      Mix the spinach with the ricotta, beaten eggs and a pinch of nutmeg. Season to taste with salt and pepper. Preheat the oven to 350* and grease a large ovenproof dish.
    3. 3
      To make the tomato sauce, heat the oil in a large frying pan and cook the onion over low heat for 5 minutes, or until soft and golden. Add the garlic and cook for 1 minute. Add the tomato, wine, tomato paste, sugar and basil. Brin to a boil, reduce the heat and simmer for 30 minutes.
    4. 4
      Spread a third of the tomato sauce in the dish. Spoon 2-3 tablespoons of the spinach mixture into each cannelloni tube and arrange neatly in the dish. Spoon the remaining tomato sauce over the top and sprinkle with the mozzarella and parmesan. Bake for 40-45 minutes, or until the cannelloni is tender and the top is crisp and golden brown.
    5. 5
      Note: This recipe can be made using fresh lasagne sheets instead of the dried cannelloni tubes. Cut the lasagne sheets into small rectangles, place the filling on the edge and roll up tightly. Place the filled tubes seam-side-down in the baking dish and cook as cannelloni tubes.

    Ratings & Reviews:

    • on April 25, 2010


      I liked it. I didn't cook the spinach in a pan with fried onion, I just steamed it as that's the way I've done it before. I actually used a bunch of silver beet instead of spinach. And I used red wine in the sauce as I thought that would be nicer. I just used a tea spoon to put it in the tubes. I'd use more nutmeg and make more sauce next time. Thanks for the recipe.

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    • on June 30, 2007


      We thought it was terrific. Really tasty and easy to make. Even easier when you have a piping bag to put the mix into the cannelloni rolls. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2006

      Dreadful recipe!!! Spent several hours putting this together as per the recipe for a dinner party. Wish I hadn't bothered, as did my guests. In fairness, the tomato sauce was good - the rest was AWFUL. A friend 2nite wondered where the bechamel sauce was?? Truly awful, only make if you hate your guests, and you enjoy spending hours cooking/clearing up for no real reason.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach and Ricotta Cannelloni

    Serving Size: 1 (545 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 869.7
    Calories from Fat 406
    Total Fat 45.1 g
    Saturated Fat 21.2 g
    Cholesterol 259.6 mg
    Sodium 1189.5 mg
    Total Carbohydrate 69.0 g
    Dietary Fiber 9.0 g
    Sugars 14.3 g
    Protein 47.2 g

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