Cannelloni with spinach sauce
Feta, ricotta and walnut cannelloni baked in a tomato and spinach sauce
Instant cannelloni tubes stuffed with feta, ricotta, walnuts, spring onion and lemon, baked in a gingery tomato and spinach sauce and finished with melted mozzarella.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
For the tomato and spinach sauce
Method
0/8 doneStep 1: Mix 6 ½ oz feta cheese, 9 oz ricotta cheese, 2 ⅛ oz walnuts, 4 spring onions, 2 tbsp fresh parsley, 1 tsp lemon rind, 1 tbsp lemon juice, ¼ tsp freshly ground black pepper and ¼ tsp salt.
Step 2: Stuff the filling into 4 ½ oz instant cannelloni tubes and place them side by side in a lightly greased ovenproof dish. Set aside. Heat the oven to 350°F.
Step 3: Melt ½ oz butter in a frying pan over a medium heat. Add 1 onion and ½ tsp garlic paste and sauté for about 4 minutes until tender.
4 minStep 4: Add 2 tsp ginger paste, 2 tsp chilli paste and 1 bunch spinach leaves and cook for 5 minutes.
5 minStep 5: Stir in 1 ⅓ lb tomatoes and ½ tsp salt and simmer for 5–10 minutes until the sauce thickens.
8 minStep 6: Spoon the sauce over the cannelloni so they are well covered, cover the dish with foil and bake for 25 minutes.
25 minStep 7: Remove the foil, sprinkle with 6 ½ oz mozzarella cheese and bake for a further 10–15 minutes until the top is golden brown.
12 minStep 8: A mix of cheeses gives a fuller flavour: any small leftover pieces of gruyère, cheddar or parmesan can go on top with the mozzarella.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 30 g
- Carbs
- 33 g
- Fat
- 44 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cannelloni with spinach sauce take?
- About 80 minutes in total: 30 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of feta cheese?
- Goat's cheese or ricotta salata, same amount.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Hot pizza gravy
A big batch of spicy pizza sauce with fresh oregano, thyme and basil, plus ginger, garlic and green chilli for an Indian-style kick. The tomatoes are cooked down, strained and simmered until thick, so the sauce won't make the base soggy. Freeze it in portions for quick pizzas, or use 2 tsp dried herbs in place of fresh.
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.