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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 minutes
Cook Time 25 minutes minutes
Total Time 55 minutes minutes
Servings 4 serves
Calories 809kcal
- 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
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.
Serving: 1serve | Calories: 809kcal | Carbohydrates: 51g | Protein: 37g | Fat: 50g | Saturated Fat: 15g