Ricotta & Spinach Cannelloni

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Ricotta & Spinach Cannelloni
  1. Preheat oven to 190°C.
  2. Dice onion. Heat a drizzle of olive oil and cook onion until soft. Add passata and half of basil leaves. Simmer for 30mins.
  3. Place spinach in a large pan with olive oil over low heat. Add nutmeg, salt and pepper to taste. Cover and cook for 5 mins or until spinach has cooked down. Set aside to cool.
  4. Squeeze moisture out of spinach.
  5. Beat egg and place into a large bowl with ricotta, caciocavallo, salt and pepper. Mix to combine. Place mixture into a piping bag.
  6. Lightly grease an ovenproof dish. Spread 2 tablespoons tomato passata evenly over base.
  7. Fill cannelloni tubes with ricotta mix using piping bag. The mixture should make at least 16 tubes. Lay tubes side by side in the tray.
  8. Spoon remaining tomato passata over cannelloni and scatter remaining basil leaves. Slice fior di latte and lay on top of cannelloni.
  9. Bake for 30 minutes or until golden. Serve with salad.
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Monica Mignone & Pia Gava, ex MasterChef contestants wearing That's Amore Cheese 'I LOVE MOZZARELLA' aprons