• 4servings
  • 440calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 180g pack baby spinach leaves

  2. 250g pot ricotta cheese

  3. 150g Cheshire cheese, grated

  4. 16 tubes cannelloni

  5. Olive oil, to grease

  6. 2 x 300g pots fresh Napoletana sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190°C/170°C fan/gas 5. Put spinach in a dry non-stick frying pan and stir-fry until it wilts. Turn into a colander and press with the back of a spoon to remove any excess water. Chop roughly.

  2. Mix spinach with ricotta and two thirds of Cheshire cheese. Season and stuff into the tubes. With the oil, grease a shallow ovenproof dish or four individual dishes big enough to hold a single layer of cannelloni.

  3. Put cannelloni in dishes and cover with sauce. Sprinkle on the remaining cheese, cover with foil and bake for 25 mins, removing foil for last 5 mins.


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