Spinach and Cheese Cannelloni

This dish is quick to assemble and the recipe can be followed blindly! A great recipe for those meat-free Mondays and most importantly, it’s delicious! What more could you want?  🙂

Recipe adapted from: Recipegirl.com

Spinach and Cheese Cannelloni

Approximately 10 servings (makes two 8 x 10 dishes)

Ingredients

  • 340g frozen spinach (chopped)
  • 250g grated mozzarella cheese
  • 250g ricotta cheese
  • 280g cream cheese (Philadelphia)
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 24 cannelloni pasta shells
  • 1000g of pasta sauce or pasta bake sauce (two 500g jars)
  • 150g grated mature cheddar cheese (for topping)

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Instructions

1. Thaw your frozen spinach and squeeze until completely dry.

2. Preheat oven to 180°C.

3. Combine cheeses (mozzarella, ricotta, cream cheese), spinach, eggs, salt and black pepper; until everything is evenly distributed.

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4. Fill this mixture into a large piping bag.

5. Fill each 8 x 10 dish with half a jar of pasta sauce and spread it out so that the  bottom of the dish is fully covered.

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6. Using the piping bag generously fill the cannelloni shells with the spinach and cheese mixture and line the dish with the stuffed shells as you go along.

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7. Once the shells are filled and lined up, use the remaining pasta sauce to cover the shells evenly (another half jar of pasta sauce for each dish).

8. Fill both empty pasta sauce jars 1/4 of the way up with water (one for each dish). Pour the water in each corner of the dish, this will help cook the pasta.

9. Sprinkle approximately 75g of grated mature cheddar cheese on each baking dish so that the pasta can have a yummy golden cheesy topping!

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10. Cover each dish with kitchen foil and place in the oven to bake for about 50 minutes.

11. Remove kitchen foil from both dishes and let it bake uncovered for an additional 10 minutes.

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And now it’s time to enjoy! 🙂

Tips

  • Remember to fill the piping bag first and then cut the tip so that the filling doesn’t leak out as your loading the bag.
  • Feel free to use a freezer bag / zip-lock bag if you do not have a piping bag available.
  • Experiment with different cheeses, sauces and fillings: e.g. parmesan or try adding minced meat.
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