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Ricotta & Spinach Cannelloni

Who doesn’t love cannelloni! This creamy spinach and ricotta vegetarian dish is sure to become a family favourite.

Serves 4

  • 2 Massel Vegetable Ultracubes
  • 1 Teaspoon Massel Stock Powder Vegetable Style
  • 12 pre-cooked Cannelloni tubes;
  • 500 gr. cooking ricotta;
  • 250gr. pack frozen spinach, defrosted and drained;
  • 100 gr. grated parmesan cheese;
  • 1 egg
  • 1 x Can (800 g) peeled or chopped tomatoes.
  1. Pre-heat oven to 175 degrees Celsius
  2. Place cannelloni in hot water while you prepare the filling:
  3. Place canned tomatoes in a pot; add Ultracubes; on high heat bring to the boil; lower the heat and simmer uncovered for 10 minutes or so to reduce, until the cannelloni are ready.
  4. In a bowl combine ricotta, spinach, stock powder, egg and grated Parmesan cheese, set one-third of the parmesan aside for later.
  5. Coat the bottom of an ovenproof dish (large enough to accommodate the 12 cannelloni in one layer) with the tomato sauce.
  6. Gently fill cannelloni and place them in the ovenproof dish, one next to the other. * Chef’s Tip: If you find the filling difficult, try the following system: open each tube, place on it a good quantity of the ricotta mix, shaping it to fill the whole length, then roll the pastry tube closed and place it in the tomato sauce, cut side down.
  7. Cover cannelloni with the rest of the tomato sauce.
  8. Sprinkle the reserved Parmesan cheese over the top.
  9. Bake for 20-25 minutes (or as per cannelloni manufacturer recommendations)
  10. Serve hot. Garnish with chopped fresh ripe tomatoes, sprinkled with a dash of Massel vegetable stock powder.
Massel products used in this recipe:
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