Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni

522kcal per serving
30 mins
4servings
Preferences Vegetarian
Main Ingredients Dairy Vegetables
Allergens Celery free Peanut free
Seasonal Autumn Winter

ingredients

  • 40g butter
  • 40g plain flour
  • 440ml 1%/semi-skimmed milk
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 240g frozen spinach, defrosted, excess water squeezed out
  • 160g ricotta
  • Nutmeg, small grating
  • 240g ready-made tomato pasta sauce
  • 12 cannelloni tubes
  • 100g cheddar cheese, grated
  • ½ lemon, juiced
  • 1 tbsp rapeseed oil
  • Freshly ground black pepper

nutrition facts

Per average serving:
energy 2184 kJ / 522 kcal
26 %
fat 29 g
41 %
saturates 11 g
55 %
Sugars 13 g
14 %
salt 1.5 g
25 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Preheat the oven 160ºC.

  2. Make the béchamel sauce. Melt the butter in a pan add the flour and cook for a couple of minutes. Slowly stir in the milk until all is incorporated and smooth.

  3. Heat the oil in a pan add the onion and garlic, cook for 2 minutes. Then add the spinach, nutmeg, ricotta cheese and 5 tablespoons of the béchamel sauce, lemon juice and pepper. Cook for a further 5 minutes then remove from the stove and leave to cool slightly.

  4. Place the spinach mix into a piping bag. Cut the end of the piping bag off and pipe the spinach mixture into the cannelloni tubes.

  5. Pour the tomato sauce into the base of a deep pie dish. Neatly line the cannelloni tubes on top of the sauce (not placing any cannelloni tubes on top of each other). Pour the remaining béchamel sauce over the tubes and sprinkle the grated cheese on top. Bake in the preheated oven for approx. 8 minutes.

Important information

*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.