Spinach and Ricotta Cannelloni


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)