Preparation time is 45minutes
Cook time is 1hours
Total time is 1hours 45minutes
Serve is for 10 people
Estimated cost per serve is 4.09 dollar
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
10
- 560grams baby spinach leaves
- 1/2 bunch spring onions, thinly sliced
- 4 clove garlic, crushed
- 1 bunch basil, leaves picked, roughly chopped
- 750grams extra smooth ricotta
- 2 1/2 cup Italian-inspired shredded cheese
- 500grams cannelloni
- 1400grams bottled chunky pasta sauce
Nutrition per serving
2550kJ / 610Cal
2550 Kilojoules or 610 Calories
29% of daily energy intake*
Protein
30.8grams
Fat
30.6grams
Carbs
53.1grams
Sugars
13.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try this delicious spinach and ricotta pasta bake with a cheesy top. Honeycomb pasta is an easy one-pot recipe perfect for a tasty and satisfying dinner.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced.
Step 2 of 4
Reserve 1/3 cup spinach. Place remaining spinach in a large heatproof bowl, then cover with boiling water. Stand for 1 minute or until wilted. Drain, cool for 15 minutes, then finely chop.
Step 3 of 4
Combine spinach, onion, garlic, basil, ricotta and 2 cups shredded cheese in a large bowl. Season with pepper. Spoon mixture into a large snap-lock bag. Snip off one corner. Pipe mixture into each end of cannelloni tubes.
Step 4 of 4
Pour pasta sauce and 2 cups water into a 24cm (10cm deep) cast iron saucepan. Stir to combine. Stand cannelloni upright in pan. Bake, covered, for 40 minutes or until pasta starts to soften. Sprinkle with remaining shredded cheese, then bake, uncovered, for 20 minutes or until cheese has melted and top is crunchy. Serve topped with reserved baby spinach.
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