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pasta tubes filled with ricotta and spinach served on a plate
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Spinach and Ricotta Cannelloni

An oozy, creamy delicious recipe for spinach and ricotta cannelloni topped with a cheesy creme fraiche sauce.
Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 serves
Calories 809kcal
Author Peter G

Ingredients

  • 500 g spinach washed, stalks trimmed, finely sliced
  • 500 g ricotta cheese fresh
  • 75 g Parmesan grated
  • salt and pepper to season
  • 15 cannelloni mine measured 10cm or 4"
  • 250 ml tomato sauce marinara

Creme Fraiche Sauce

  • 250 g creme fraiche
  • 30 grams anchovies finely sliced
  • 30 grams Parmesan cheese grated

Instructions

  • Preheat your oven to 190 deg C
  • In a large pan heat a little olive oil and cook the spinach till it wilts. Set aside.
  • Combine the ricotta, Parmesan, spinach and salt and pepper.
  • Spoon the ricotta mixture into a large piping bag without a nozzle and fill the cannelloni tubes.
  • In a large baking dish add the tomato sauce and proceed to lay the filled cannelloni on top.
  • Combine the creme fraiche, anchovies and Parmesan. Mix well and pour over the top of the cannelloni.
  • Drizzle with a little olive oil and sprinkle a handful of Parmesan on top.
  • Bake for 20-25 mins until the dish is browned and slightly bubbling.
  • Allow to rest for 10 mins before serving.

Nutrition

Serving: 1serve | Calories: 809kcal | Carbohydrates: 51g | Protein: 37g | Fat: 50g | Saturated Fat: 15g