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    Create Bake Make / Dinners / Spinach and Ricotta Cannelloni

    Spinach and Ricotta Cannelloni

    August 28, 2014 by Lauren Matheson 15 Comments

    47 shares
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    I only started making my own Cannelloni a few years ago.  I had a preconceived idea that it would take hours to create the filling and then stuff it into the little tubes.  When I finally did give in a give it a go (one lonely night whilst home alone) I was pleasantly surprised  at how little effort and time was needed to recreate one of my favourite restaurant meals.  Of course it’s not quite as good as my favourite Italian restaurants version, but it’s enough to satisfy me.
    Spinach and Ricotta Cannelloni Feature Pic Final

    It had been awhile since I made Spinach and Ricotta Cannelloni Cannelloni, in fact I’d never made it for the boys.  There was really no reason why I hadn’t made it, I mean I have two pasta loving toddlers living under our roof.  Fortunately we were recently gifted  a box of Cannelloni Pasta and a jar of Ricotta Pasta Sauce from Barilla, so of course the first thing I made was Spinach and Ricotta Cannelloni!

    We’d never tried the Ricotta Pasta Sauce before, and I wasn’t sure if it would be too strong for the boys. I needn’t have worried, they both quickly demolished their first “tube” before our Big Boy requested more.  While the boys were happy to just be served their pasta, us big people enjoyed ours with a basic side salad.

     You will need:

    1 box of Cannelloni Pasta

    1 jar of Barilla Ricotta Pasta Sauce

    500g of fresh Ricotta

    ½ cup of finely grated parmesan cheese

    1 teaspoon of nutmeg

    1 egg

    150g of baby spinach, roughly chopped

    Salt and Pepper to taste

    1 quantity of cheese sauce – recipe here

    Cannelloni 3

     Let’s put it together!

    – Preheat your oven to 180 degrees.

    – In a large baking dish, spread approximately half of the Ricotta Sauce over the base.

    – In a large bowl add the ricotta, egg, nutmeg, spinach, parmesan cheese and salt and pepper. Mix well until combined.

    – Usina a teaspoon, carefully push ricotta mixture into the cannelloni.  When filled, place in baking tray.

    Canelloni 2

     

    Cannelloni 5

     

    Canelloni 1

    – Set baking tray aside and prepare your cheese sauce following this recipe.

    – Spread the remaining Pasta Sauce over the top of the filled pasta, before carefully pouring over the hot cheese sauce.  Season with salt and pepper to taste and sprinkle with an extra ⅓ cup of finely grated parmesan cheese.

    – Place the baking tray in the oven and bake for 45 minutes or until the pasta has cooked through and the cheese has started to brown and is bubbling.

    Enjoy!

    What is your favourite restaurant meal that you also make at home?

    ** This is not a sponsored post.  Barilla generously gifted us a hamper of their products to enjoy.

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    Filed Under: Dinners, Savoury

    Reader Interactions

    Comments

    1. Sonia Life Love Hiccups

      September 03, 2014 at 10:55 pm

      I cannot remember the last time I had cannelloni but I love that stuff. I imagined it would be really hard to make but you make it look so easy. On to it I am! xx

      Reply
    2. Lauren @ Create Bake Make

      September 03, 2014 at 7:16 am

      Yes, that’s the saddest part of winter ending – no more yummy comfort food! You could lighten this up by serving it with a salad.

      Reply
    3. Hope

      September 02, 2014 at 3:18 pm

      Yum, these look delicious and so very easy to make (I’ve always put them in the too hard basket). I must lament, now that winter is in it’s last days, I’ll be sad to say goodbye to these ultimate winter comfort pasta meals! xx

      Reply
    4. Lydia Ritchie

      August 31, 2014 at 8:53 am

      YUM!!! I love a good Italian meal – thanks for sharing xx
      #Sundaybrunch

      Reply
      • Lauren @ Create Bake Make

        September 01, 2014 at 1:43 pm

        Thanks Lydia 🙂

        Reply
    5. Kell - All Mum Said

      August 31, 2014 at 12:27 am

      I haven’t made cannelloni for at least a year now and I don’t know why, we all love it. Thanks for the reminder to add it to my meal plan. xx

      Reply
      • Lauren @ Create Bake Make

        September 01, 2014 at 1:43 pm

        I’m glad I could help!

        Reply
    6. Trish

      August 29, 2014 at 10:51 am

      I make my own , using the fresh pasta lasagna sheets – i make such a mes with the tubes. YUM

      Reply
      • Lauren @ Create Bake Make

        September 01, 2014 at 1:42 pm

        It does get messy doesn’t it? Sounds very yummy!

        Reply
    7. Ana

      August 29, 2014 at 7:53 am

      Yum. I used to make this ALL THE TIME when my kids were small, they loved it. Haven’t made it for years though, and it still looks so good.

      Reply
      • Lauren @ Create Bake Make

        September 01, 2014 at 1:42 pm

        You will have to make it again! I know I will be, happy to make anything that I know will get eaten 🙂

        Reply
    8. Fiona

      August 28, 2014 at 8:00 pm

      Ohhh that looks good.

      I learnt to make ricotta last weekend, so think I’ll try this with that!!

      Reply
      • Lauren @ Create Bake Make

        September 01, 2014 at 1:41 pm

        Perfect timing!! Enjoy 🙂

        Reply
    9. Dannielle from Zamamabakes

      August 28, 2014 at 1:06 pm

      Yum!!!! I make a chicken cannelloni my SIL shared with me, haven’t made it for ages. She gave me the best tip ever for filling them, just fill a disposable piping bag or snap lock bag, snip the tip off and your away! Thinking I’ll be trying your cannelloni out very soon.
      My favourite restaurant meal we make at home would have to be haloumi stuffed chicken breast, wrapped in prosciutto. Have a great day!

      Reply
      • Lauren @ Create Bake Make

        September 01, 2014 at 1:41 pm

        Ooh, that sounds very yummy. You will have to share that recipe! Such a great tip, must try that next time!

        Reply

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