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Spinach & Ricotta Cannelloni

This is a great family friendly vegetarian (or not) mid week dinner that packs in all the greens but hides it in a pasta dish the kids will love.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course

Ingredients
  

  • 1 packet streaky bacon
  • 1 red onion finely diced
  • 2 cloves garlic minced
  • 1/2 bunch shallots
  • 1 bunch english spinach roughly chopped
  • 1 lge bag baby spinach
  • 1/2 bunch dill (or your preferred herb like basil) finely chopped
  • 500 grams ricotta
  • 1 handful parmesan cheese
  • 1-2 jars passata
  • 1 drizzle cream optional
  • 2 handfuls mozzarella cheese to top
  • salt & pepper to season
  • 1-2 boxes cannelloni shells (or fresh lasagne sheets)

Instructions
 

  • Finely chop your bacon and fry off in a dry, hot pan until crispy. You obviously leave this out if you wanted a vegetarian version of this
  • Finely dice your red onion, garlic and shallots and add in with the crispy bacon until coated and translucent
  • Roughly chop your English spinach and add into the pan
  • When that's cooked down, add in the big bag of baby spinach (or any greens you like) until wilted then transfer into a bowl
  • Finely chop half a bunch of dill (you could substitute for basil or whatever herb is your fave) and add into the mix with the ricotta, a bit at a time stirring all together until combined
  • If you were using fresh lasagne sheets I imagine you would cut them into either small squares with the filling down one side and roll like a sausage roll, or bigger sheets then cut to size. If you use dried shells you could try the piping method, or if like me, you like to punish yourself, use the teaspoon and end of a chopstick method to get the filling into the shells
  • Line up the filled shells into a baking dish
  • Pour your tomato pasata over the top straight from the jar or bottle and smooth out with the back of your spoon. Mum adds a drizzle of cream on top too (I meant to do this but forgot) the cheese and bake in a hot oven (180 degrees fan forced) until golden on top - about 30 mins. I made mine a few hours before cooking and it was fine to do. I do this for lasagnes too - make ahead, whack in the fridge and then bake when you are ready. Your future self will be so smug when the dishes are already done and all you have to do is bake.