Monday, 5 March 2012


We love meat in our family but at least twice a week we try to eat vegetarian.
Pasta's always an easy option and this spinach and ricotta recipe is a great example.


Tomato sauce
Two tins of tomatoes
Two clove garlic
olive oil

250g Spinach
250g Ricotta
100g Gorgonzola (optional)
Clove garlic
Egg (optional)

Light Cheese Sauce
50g butter
50g flour
1 pint milk
50g Parmesan

A box of cannelloni tubes

Make up a tomato sauce by frying off the garlic in a little olive oil and then adding the tins of tomato to warm through. 

For the filling, fry off the garlic in olive oil, grate in the nutmeg and add the spinach.  Toss around the pan until wilted and leave to cool.  In the meantime, mix together the ricotta with the gorgonzola and the egg.  When the spinach is cool enough, mix into the cheese.

Make the cheese sauce.
Put the tomato sauce into the bottom of a baking dish large enough to take all the cannelloni.
Fill a pipping bag (or freezer bag with the corner cut off as I did) with the ricotta mix and fill the pasta tubes placing into the dish as you go.

Pour over the cheese sauce, grate on some extra Parmesan and cook in a pre heated oven at 180 degrees for 45 minutes.

Just look at that! Smooth creamy cheese and rich tomato sauce are a match made in heaven.
An unbelievably satisfying tea.

Serve with a green salad and if your going for the full blow out, homemade garlic bread!


  1. I really like spinach and ricotta cannelloni, in fact I prefer it to lasagne. Love the look of yours.


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