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    Ricotta and Spinach Cannelloni

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    Ricotta and Spinach Cannelloni

    • Preparation time: 20 minutes to 25 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 55 minutes to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • ½ x 500g Waitrose Whole Leaf Frozen Spinach, defrosted
    • 2 x 250g tubs Galbani Finetta Ricotta
    • 75g Parmigiano-Reggiano, freshly grated
    • 1 medium egg, beaten
    • Freshly grated nutmeg
    • 350g tub Waitrose Fresh Napoletana Sauce
    • 250g pack Waitrose Fresh Egg Pasta Sheets
    • 125g pack Galbani Santa Lucia Mozzarella
    • Salt and freshly ground black pepper


    1. Preheat the oven to 180°C, gas mark 4. Brush a large, shallow, ovenproof dish with a little oil. Tip the spinach into a sieve and press out as much water as possible. Place the spinach into a large bowl and stir in the ricotta. Reserve 3 tbsp Parmigiano-Reggiano and add the rest to the spinach mixture with the egg and nutmeg. Season generously and mix well.
    2. Mix the Napoletana sauce with 150ml of cold water. Spread the ricotta filling over the egg pasta sheets and roll each one up. Arrange in the greased dish in one layer. Pour the Napoletana sauce evenly over the top. Drain the mozzarella, thinly slice and arrange on the top. Sprinkle with the reserved Parmigiano-Reggiano.
    3. Cover with foil and bake for 20 minutes. Then remove the foil and bake for a further 15-20 minutes, until the top is golden and the pasta tender.

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    Cook's tips

    This dish can be prepared, ready for baking, up to 24 hours before it is required. Cover with foil and store in the fridge.


    Average user rating

    4 stars