Cannelloni recipe with spinach and ricotta
To the table! This time with an easy cannelloni casserole with spinach and ricotta. Vegetarian? Yes indeed! And easy to tweak into a vegan casserole yourself. This dish is not at all difficult to prepare and everyone loves it. Will you make it too?
Kitchenware
- colander
- frying pan
- baking dish
- come
- cutting board
- knife
- oven
Ingredients
- 8-10 cannelloni
- 1 pack of frozen spinach (about 400 gr)
- 250 gr ricotta 1 bowl (or silken tofu as a vegan alternative)
- 1 onion
- 3 cloves of garlic
- 1 fluorescent nutmeg
- 1 el oregano
- 800 gr diced tomatoes 2 cans
- half a ball of mozzarella or vegan mozzarella, e.g. from nuts from Dream Farm
- 75 gr grated cheese or vegetable grater
- 2 el olive oil
Instructions
Prepare
- Defrost the frozen spinach or heat it in a pan until defrosted.
- Drain the frozen spinach in a colander. Press the spinach a little more with a spoon to get the excess moisture out.
- Chop the onion and finely chop the garlic. Fry the onion and garlic in a pan with a little oil until translucent. Add the diced tomatoes and season with salt, pepper and possibly some Italian herbs such as oregano.
- Mix the ricotta with the drained spinach and season with nutmeg, salt and pepper.
Filling cannelloni and preparing casserole
- Preheat the oven to 200°C (hot air).
- Fill the cannelloni with the ricotta spinach mixture. This is easy to do with a piping bag or a small spoon. Put a big spoonful into the cannelloni each time and press it down. Continue this until the mixture comes out the other side.
- Cover the greased bottom of the baking dish with half the tomato sauce.
- Place the stuffed cannelloni on top and cover with the rest of the sauce.
- Slice the mozzarella and spread it over the dish. Sprinkle the grated cheese on top.
- Place the dish in the oven and bake for 30 minutes until golden brown.