Recipes
Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Spinach and Ricotta Cannelloni | Recipe

Name: Spinach and Ricotta Cannelloni
Cook time: 30 min
Yield: 3 Personen
Ingredients: 150 g baby spinach; 1 garlic clove; 250 g ricotta; 4 pinches JS Italian Allrounder; 9 cannelloni; 400 g tinned tomatoes; 50 ml water; 1 lemon; 1 tbsp balsamic vinegar, dark; 125 g mozzarella cheese; 1 handful basil; 3 pinches JS Italian Allrounder

Just Spices

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

30 min

Baking Time:

30 min

Difficulty:

Easy

Servings

Ingredients

For the filling
4 pinches

Italian Allrounder
A spicy revolution for pasta & pizza £4.99 £87.54/kg Incl. 0% Tax, excl. shipping
Discover more products
150 g

baby spinach
1

garlic clove
250 g

ricotta
For the casserole
3 pinches

Italian Allrounder
A spicy revolution for pasta & pizza £4.99 £87.54/kg Incl. 0% Tax, excl. shipping
Discover more products
9

cannelloni
400 g

tinned tomatoes
50 ml

water
1

lemon
1 tbsp

balsamic vinegar, dark
125 g

mozzarella cheese
1 handful

basil

Method

Wash the spinach thoroughly, peel the garlic and place in the blender with the ricotta and Italian Allrounder and blend until homogeneous.

Put the filling into a piping bag and fill the cannelloni with it. Place the filled cannelloni in an ovenproof casserole dish.

Preheat the oven to 180°C (top/bottom heat).

Meanwhile, mix the tinned tomatoes with the water and balsamic vinegar in a bowl. Add the juice and zest of half a lemon. Season the tomato sauce with the Italian Allrounder and pour over the cannelloni.

Put the dish in the oven for about 25 - 30 minutes.

Slice the mozzarella and spread it on top 5 minutes before the end of the required cooking time.

Once the mozzarella has melted, remove the dish from the oven, sprinkle some fresh basil on top and serve.

Nutritional information: (Per serving)

Calories
511 kcal

Carbohydrates
54 g

Protein
26 g

Fat
21 g