
Spinach, Mushroom and Ricotta Cannelloni
The tastiest vegetarian pasta dish, perfect for a quick and easy weekday dinner!
- Serves: 4-6 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 40 mins


Ingredients
Filling
Tomato sauce
Quick white sauce
Topping
Method
Preheat the oven to 180 °C.
Filling
Sauté the garlic and onion in the oil until soft and glossy. Add the oregano, nutmeg and brown mushrooms, and cook over a low heat until soft and aromatic. Remove from the heat and add the spinach. Allow to cool. Spoon the mixture into a food processor and blitz until smooth. Add the ricotta and Parmesan, and season well. Spoon into a piping bag or into a plastic bag with the corner cut off and fill the cannelloni.
Tomato sauce
Place all the ingredients into a saucepan and bring to the boil. Simmer for 10 minutes to allow the flavours to develop. Pour the sauce into a large rectangular baking dish or 4 small ones and place the cannelloni on top of the sauce.
Quick white sauce
Mix the cottage cheese, sour cream and Parmesan cheese together, and season to taste.
Spoon the white sauce over the cannelloni, sprinkle with Parmesan and drizzle with olive oil. Bake for about 30 minutes until golden and bubbling.
Serve with a crisp green salad.