Spinach and Ricotta Cannelloni

TheseNovelThoughts

Spinach and Ricotta Cannelloni (1)

Here we have a meal which is suspiciously similar in both method and look to last night’s offering (Vegetable Enchiladas); not in taste though! It also bears a significant resemblance to my Spinach, Tomato and Goats Cheese Cannelloni – however, I’ve gone for ricotta over goats cheese because I fancied the softer, more delicate taste tonight as opposed to tangy goats cheese.

I’ve made this for two reasons – 1. it snowed a bit and it was cold so I needed comfort food. The snow is gone now, as though it were never here, but I still want the cannelloni. 2. My husband was supposed to go and pick up a new car, but because of the aforementioned snow cancelled his collection, so I wanted to make something to cheer him up (unbeknown to me, the collection was later reinstated, so now we are having it for a third reason – to celebrate the arrival of the brand new car).

Anyway, back to the recipe – give it a go; it is desperately straightforward and the use of fresh lasagne sheets rather than dried cannelloni tubes also makes it surprisingly fast to make. What’s not to like?

This will serve 4, and takes 40 minutes to make.

Spinach and Ricotta Cannelloni (2)

Spinach and Ricotta Cannelloni

1 tbsp olive oil

1 onion

200g spinach

1/2 tsp nutmeg

500g ricotta

12 fresh lasagne sheets

400g chopped tomatoes

1 handful cherry tomatoes

10g grated parmesan (or veggie alternative)

1. Preheat the oven to 220 degrees.

2. Chop the onion and add to a frying/saute pan with the olive oil. Saute for 1-2 minutes, then gradually add the spinach until it is all completely wilted. Stir in the nutmeg and a little salt and pepper. Leave to cool for 3-4 minutes.

3. Break up the ricotta in a large bowl, and stir in the spinach. Take your fresh lasagne sheets one at a time, and lay a large spoonful of the ricotta mix along one end of the lasagne. Roll it up around the ricotta, then lay in a large oven proof dish. Repeat for the rest of the lasagne sheets.

4. Pour the chopped tomatoes evenly over the cannelloni (you probably won’t cover them completely, but that’s fine. Sprinkle over the halved cherry tomatoes and grated parmesan.

5. Bake in the oven for 20-30 minutes, until the pasta is cooked and the parmesan is golden.

Spinach and Ricotta Cannelloni (3)

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33 thoughts on “Spinach and Ricotta Cannelloni”

  1. alifemoment January 29, 2015 / 7:27 pm

    Wow, I love cannelloni and you did a really nice presentation šŸ˜ŠšŸ˜ŠšŸ˜Š

    Like

    Reply
  2. Life Diet Health January 29, 2015 / 8:25 pm

    Harriet how ingenious of you using lasagne for cannelloni . . . I think I might have to borrow that idea to please my son who is always asking for pasta in different forms. šŸ™‚ I don’t yet have a spinach recipe on my blog http://www.LifeDietHealth.wordpress.com but this has reminded me again how much I love spinach (especially with nutmeg). Ooo. . . new car! šŸ™‚ Enjoy!

    Liked by 2 people

    Reply
  3. Susan Reno January 29, 2015 / 8:26 pm

    This looks great! I like how you used cherry tomatoes on top versus just tomato sauce.

    Liked by 2 people

    Reply
  8. HedgeComber January 30, 2015 / 10:03 am

    Corr, comfort food indeed! Love the look of those rolls of pasta, it makes me want to dive in!
    Janie x

    Liked by 2 people

    Reply
  9. sweatymummy January 30, 2015 / 11:44 am

    Looks beautiful. I did a lovely baked cannelloni dish last week filled with cottage cheese and spinach. We are having cannelloni again this evening only Im going to fill it with chilli šŸ˜ƒšŸ˜ƒ

    Liked by 1 person

    Reply
    • harrietyoung38 January 30, 2015 / 12:09 pm

      Haha, that’s the problem isn’t it – you just want to tuck in!

      Like

      Reply
  11. Carolyn January 30, 2015 / 3:47 pm

    This looks delicious! I will have to give this a try. Congrats on the new car!

    Liked by 1 person

    Reply
    • harrietyoung38 January 30, 2015 / 4:23 pm

      Thanks Carolyn. The car is brilliant, we didn’t have one at all before so it’s making a big difference!

      Like

      Reply
  12. robertswife January 30, 2015 / 4:53 pm

    This looks great! Maybe we should team up with some food ideas!!

    Liked by 1 person

    Reply
      • robertswife January 30, 2015 / 5:56 pm

        well let me know what ideas you may have, and I will get some together. I am excited!!!

        Liked by 1 person

        Reply
  13. petiteandprettyco January 30, 2015 / 5:57 pm

    Mmm you’re making me hungry! Looks delish! Would love to try out some of your recipes one day! šŸ™‚

    Liked by 1 person

    Reply
  15. Adriana January 31, 2015 / 4:47 am

    What a great idea!!! Lasagna sheets to make cannelloni!!! You should’ve seen my face when I read it…. Thanks for the idea, definitely gonna try it.

    Liked by 2 people

    Reply
  16. Pingback: Vegetable Enchiladas – WHAT TO HAVE FOR DINNER TONIGHT
  17. sylvieamesee April 12, 2015 / 4:13 pm

    Fabulous dish for diner! I’ll just change ricotta for goat cheese, do you think it can be nice?

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    Reply
    • harrietyoung38 April 12, 2015 / 6:59 pm

      Absolutely! I love goats cheese and think it would work really well in this šŸ™‚

      Like

      Reply
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    Like

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