Foodie Friday: Homemade Spinach & Ricotta Cannelloni (Vegetarian recipe) #WorldPastaDay

Friday, 26 October 2018

Homemade Spinach & Ricotta Cannelloni (Vegetarian recipe) #WorldPastaDay
OK, so technically it was #WorldPastaDay yesterday, but that wouldn't fit with Foodie Friday would it?! Being the massive pasta fan that I am, I didn't want to let the occasion pass me by, so this week I'm sharing how easy it is to make one of my all-time favourite vegetarian pasta dishes; Spinach & Ricotta Cannelloni.

Spinach & Ricotta Cannelloni is a staple ready meal in the vegetarian aisle at the supermarket, and whilst I've been known to pick up one or two when I've been shopping, nothing quite beats a good homemade meal does it? And of course, being homemade, you know exactly what ingredients are going into it (those ready meals are usually loaded with excess salt and sugar), so you can adjust the calories and macros to suit your personal needs. This popular veggie pasta dish is wonderfully comforting during the colder months and it's also incredibly easy to make. It takes less time than you might think too.

The recipe below makes one individual serving, but you can make a larger dish to serve more people by tweaking the number of ingredients - just add additional filled Cannelloni rolls and pour over more tomato sauce - easy!

Homemade Spinach & Ricotta Cannelloni (Vegetarian recipe) #WorldPastaDay
Ingredients: (for 1)
  • 2 Fresh Lasagne Pasta Sheets
  • 75g Ricotta Cheese
  • 100g Fresh Spinach
  • 150g Passata Sauce
  • Pinch of Nutmeg
  • Pinch of Oregano
  • 10g Extra Strong Mature Cheddar Cheese (optional)
  • Salt & Pepper (to season)

Method:
  • Preheat the oven to 180'C / Gas Mark 4.
  • In a frying pan, lightly sauté the Spinach and sprinkle over the Nutmeg and Oregano.
  • On a clean work surface, make the Cannelloni by laying out the Fresh Lasagne Sheets and spooning over the Ricotta Cheese evenly. Add the sautéed Spinach and roll up the pasta sheets.
  • In an ovenproof dish, pour in half of the Passata sauce. Add the now filled Cannelloni rolls and pour over the rest of the Passata on the top.
  • Bake in the oven for 20 minutes, then remove and add the grated Mature Cheddar Cheese if using. Return to the oven for a further 5 minutes to allow the cheese to melt. 
  • Serve immediately - enjoy!

Storage tip: This dish can be frozen (after it's been cooked and fully cooled) for up to 3 months in a freezer-proof container, or any cooked leftovers can be stored in the fridge for up to 2 days.

Homemade Spinach & Ricotta Cannelloni (Vegetarian recipe) #WorldPastaDay
What's your favourite pasta dish?

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