How to Bake Spinach and Ricotta Cannelloni

Enjoy!

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How to Bake Spinach and Ricotta Cannelloni Recipe
8 Steps
Ingredients
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1

I have doubled the mixture so it will look like there is more ingredients then in the recipe.

2
Preheat oven to 190 degrees celsius. Use one cup of the passata and spread evenly over the base of an approximately 25cm by 15cm oven-proof dish.

Preheat oven to 190 degrees celsius. Use one cup of the passata and spread evenly over the base of an approximately 25cm by 15cm oven-proof dish.

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3
Chop all of the spinach finely, it should reduce in size.

Chop all of the spinach finely, it should reduce in size.

4
Chop up parsley and basil finely.

Chop up parsley and basil finely.

5
In a bowl, add ricotta, salt, pepper, basil, parsley and parmesan then fold it all together.

In a bowl, add ricotta, salt, pepper, basil, parsley and parmesan then fold it all together.

6
Stuff your mixture into 12 tubes of cannelloni, I recommend using a piping bag but if you don't have one, like me, use a spatula or your hands.

Stuff your mixture into 12 tubes of cannelloni, I recommend using a piping bag but if you don't have one, like me, use a spatula or your hands.

7
Top with mozzarella and the rest of passage sauce then put it in the oven.

Top with mozzarella and the rest of passage sauce then put it in the oven.

8
Take your cannelloni out of the oven after 25 minutes and enjoy!

Take your cannelloni out of the oven after 25 minutes and enjoy!

Ingredients

Cups Passata 
500 Grams Ricotta 
60 Grams Spinach 
½ Cups Parmesan 
1 Tablespoon Basil 
1 Tablespoon Pasley 
Pinch of salt 
Pinch of pepper 
1 Cup Grated mozzarella 
12 Cannelloni tubes 
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