Easy Ricotta and Spinach Cannelloni

Name: Easy Ricotta and Spinach Cannelloni
Cook time: 45 min
Yield: 6 servings
Ingredients: fresh basil leaves; grated mozzarella; extra virgin olive oil (drizzle); 250 g no boil, instant cannelloni tubes; 2 bottles Mutti Sugo Napoletana (@muttipomodoroau); 500 g ricotta (not the spreadable type in the tubs); 500 g thawed frozen spinach (moisture really well squeezed out); 2 eggs; 1 cloves crushed garlic; 0.33 cup parmesan; 1 cup mozzarella; 0.33 cup fresh basil; nutmeg (optional); 0.5 teaspoon salt; 0.5 teaspoon pepper; 2 tablespoons extra virgin olive oil

This Easy Ricotta and Spinach Cannelloni will be in the oven in no time. It’s the perfect weeknight meal, or recipe to prep and freeze for another day.

Yield6 servings

Cook time45 minutes

Ingredients

Toppings

Cannelloni

Sugo Napoletana

Cannelloni Filling

Directions

1
Preheat oven to 200C.
2
Make cannelloni filling by mixing all the ingredients listed until well combined.
3
Take a large baking dish and spread the contents of 1 bottle of Mutti Sugo Napoletana over the base of the dish.
4
Assemble cannelloni tubes by filling with Riccotta mixture. A piping bag will be quickest. If you don’t have a piping bag, use a large ziplock bag with the corner snipped off one end.
5
Place each filled cannelloni tube in the baking dish side by side. Repeat until all the filling is used up and the dish is full.
6
Cover the cannelloni with more sauce. Sprinkle with fresh basil leaves, grated mozzarella and a drizzle of extra virgin olive oil.
7
Bake covered with foil for 20 mins, then uncovered for a further 25-30 mins.
8
Serve with a sprinkle of parmesan and fresh basil.

Notes

Freezer tips - you can assemble and freeze an uncooked tray of cannelloni. Add 1/2 cup of water to the sauce you use to spread on top of the tubes. Cover dish tightly with cling wrap and freeze for up to 8 weeks. Bake from frozen or you can defrost then bake.

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