Canelones de Verdura y Ricotta (Vegetable and Ricotta Cannelloni)
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Ingredients
- 16 cannelloni tubes
- 300 g baby spinach
- 250 g ricotta
- 2 garlic cloves
- 500 g tomato passata
- 50 g parmesan, grated
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 370 kcal
- Protein
- 20.1 g
- Carbohydrate
- 37 g
- of which sugars
- 9 g
- Fat
- 15 g
- of which saturates
- 7.4 g
- Fibre
- 4.3 g
- Salt
- 0.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Heat the olive oil in a pan and wilt the spinach with the garlic for 3-4 minutes. Leave to cool slightly, then chop and mix with the ricotta.
- 2
Spoon the ricotta mixture into the cannelloni tubes using a teaspoon.
- 3
Spread a third of the tomato passata over the base of an ovenproof dish, lay in the filled cannelloni, then pour over the remaining passata.
- 4
Scatter with the parmesan.
- 5
Bake for 30-35 minutes, until the pasta is tender and the top is golden.
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