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Spinach, Mushroom and Ricotta Cannelloni

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The tastiest vegetarian pasta dish, perfect for a quick and easy weekday dinner!

  • Makes : 4-6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
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Filling

  • olive oil
  • 2 cloves garlic, peeled and finely sliced
  • 1 onion, chopped
  • 4 sprigs fresh oregano, chopped
  • a pinch of ground nutmeg
  • 1 punnet (250 g) brown mushrooms, chopped
  • 1 packet (300 g) spinach, steamed and drained
  • 500 g ricotta cheese, crumbled
  • ¼  C (60 ml) grated Parmesan cheese
  • freshly milled salt and pepper
  • 20 cannelloni tubes

Tomato sauce

  • 2 cans (410 g each) whole tomatoes, chopped
  • 2 tsp (10 ml) crushed garlic
  • a handful of fresh oregano, chopped
  • 1 tsp (5 ml) sugar
  • freshly milled salt and pepper

Quick white sauce

  • 1 tub (250 g) smooth low-fat cottage cheese
  • 1 tub (250 g) sour cream or crème fraîche
  • 3 Tbsp (45 ml) grated Parmesan cheese
  • freshly milled salt and pepper
  • 2 eggs (optional, if you prefer a firm white sauce)

Topping

  • ¼ cup (60 ml) grated Parmesan cheese
  •  olive oil for drizzling

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.