So often the hardest thing about midweek cooking (or any type of cooking) is trying to figure out what to cook don’t you think?
I’m always looking for inspo in the kitchen and I haven’t made cannelloni in ages! When browsing the aisles of Woolies this arvo, I came across a shelf with half price cannelloni tubes stacked up – and there you have it. Spinach and ricotta cannelloni for dinner it is. Sometimes it’s as simple as that.
Now if you’ve never made cannelloni before – do give it a go! Heaps easier than lasagna (as you don’t need to faff around making a white sauce) and healthier too, my girls ate it which was a massive plus. Although they did look skeptically at the ‘green bit’ saying – “hmm I don’t think I like that part”.
Serve it up with a fresh leafy salad and you’ve got a delicious and no fuss weekday meal or throw it together for a special weekend lunch. It’s an economical dish and perfect for those meat free Monday’s or vegetarians out there as well.
I add some secret ingredients of my own, being nutmeg, dried parsley and a hint of cayenne pepper to give it a tiny kick. By all means, you can leave these out if you don’t happen to have them floating around in your spice rack. The only messy part is trying to fill the pasta tubes. I know some chefs use a piping bag to fill them but I don’t mind getting my hands a bit dirty and it doesn’t matter if the filling is falling out everywhere. It’ll be ok.
It’s such a lovely all-round meal and I’m definitely not going this long again between making this dish. I’m just pumped cause there are some leftovers for me to take to school for lunch today. A yummy packed lunch always makes teaching days loads better in my opinion!
Bring on lunchtime.
spinach + ricotta cannelloni
250 grams of cannelloni tubes (I use the San Remo instant oven ready tubes)
375 grams of ricotta cheese
400 grams of frozen spinach
500 grams of tomato passata
1 x brown onion, diced
2 x garlic cloves, crushed
1 x egg
A light sprinkling of cayenne pepper
A light sprinkling of dried parsley
A light sparkling of nutmeg
A good handful of grated tasty cheese
Salt and freshly cracked pepper
A dash of olive oil
Fresh basil, to serve|
Green salad, to serve
- Preheat the oven to 180℃.
- Add a dash of olive oil to a frypan and sauté the onion and garlic until softened.
- Add the frozen spinach and cook, stirring occasionally, until its all wilted.
- Season well with salt and pepper and add the cayenne pepper, parsley and nutmeg.
- Stir in the ricotta and egg until combined.
- In the base of a shallow oven-proof dish, add half of the passata.
- Now is the fun bit! And by fun – I mean messy! Using a teaspoon, spoon the spinach mixture in to the pasta tubes as best you can and lie them out in the baking dish. Repeat until all filled.
- Pour over the rest of the passata and sprinkle the cheese over the top.
- Bake for approximately 30 minutes or until golden brown on top.
Serve with a green salad and some fresh basil.
- Usually tomato passata is sold in 700 gram bottles. If this is the case, I keep the leftover passata in the fridge to throw in to spag bol or otherwise, you can pour it in to a ziplock bag and pop it in the freezer until needed.
If you make this spinach and ricotta cannelloni, please leave your comments below. xx