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Feta, spinach and ricotta cannelloni
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Vegetarian pasta - a delicious dinner classic.
Ingredients:
  • 2 x 250g pkts frozen spinach, thawed, excess liquid removed
  • 350g fresh ricotta
  • 4 green shallots, ends trimmed, finely chopped
  • Pinch of ground nutmeg
  • Salt & freshly ground black pepper
  • 16 cannelloni
  • 2 x 400g cans diced tomatoes
  • 100g (1 cup) coarsely grated mozzarella
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Mix together spinach, ricotta, feta, green shallot, garlic, and nutmeg in a large bowl. Season with salt and pepper to taste.
  • Fill each cannelloni tube with the spinach mixture using a spoon or a piping bag. Arrange the filled cannelloni in a single layer in a 19 x 30cm ovenproof baking dish.
  • Cover cannelloni generously with tomato sauce. Sprinkle liberally with mozzarella. Bake covered for 40 minutes in a preheated oven. Then, uncover and bake for an additional 10 minutes until pasta is tender and cheese is golden brown. Allow to rest for 5 minutes before serving.
  • Plate the cannelloni and generously garnish with a colorful mix of fresh salad leaves. Serve promptly for a delightful dining experience.

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