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Spinach and Ricotta Cannelloni
1 Hour
8 People
Chef Lara Abdulhadi
• 1 large oven proof dish
• 1 package cannelloni tubes
• 4 cups (1 liter) béchamel sauce
• 1 small finely diced white onion
• 1 finely minced garlic clove
• 500gm chopped spinach
• Salt and pepper to taste
• 2 tsp nutmeg (if using packaged béchamel sauce)
• 1⁄2 cup mozzarella cheese
• 3⁄4 cup ricotta cheese
• 2 cups sun dried tomatoes
• 1 tbsp vegetable oil
• 1 can ricotta and tomato sauce
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• cup grated Parmesan cheese.
• In a sauce pan add vegetable oil and cook garlic and onions, then add spinach.
• Add the Parmesan cheese, ricotta cheese, and 1⁄4 cup of the mozzarella cheese and mix.
• Add in the parsley and basil, and then the sun dried tomatoes.
• In an oven proof dish, add the ricotta and tomato sauce on the bottom, then stuff the cannelloni tubes with the mixture and layer them carefully.
• Top the layered tubes with béchamel and remaining shredded mozzarella and place in pre-heated oven at 220 ° C for 35 minutes or until mixture bubbles on top.