Bring the flavours of Italy into your home with this DIY take on traditional Italian cannelloni. Enjoy the classic flavour combination of spinach and creamy ricotta, served with a beautiful salad. Mamma mia!
Spinach & Ricotta Cannelloni
Spinach & Ricotta Cannelloni
with sunflower seeds
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Spinach
- Cake Flour
- Fresh Basil
- Fresh Lasagne Sheets
- Fresh Milk
- Grated Mozzarella
- NOMU Italian Rub
- Ricotta
- Salad Leaves
- Sunflower Seeds
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Milk (optional)
SPINACH & Ricotta FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the rub for 30-60 seconds until fragrant. Add the shredded spinach and fry for 3-4 minutes until wilted. Remove from the heat and stir through the Ricotta, ¾ of the chopped basil and seasoning. Mix until fully combined.
TOASTY SEEDS & LASAGNE SHEETS
Bring a pot of water to the boil with 1 tbsp of salt. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until cooked but still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer, don't pile them up, they will stick together. Repeat with the remaining sheets in batches of 3-4 sheets.
QUICK BECHAMEL
Return the pan to a medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion.
DIY CANNELLONI
Cut the cooked lasagne sheets in half lengthways. Lay out and place 1-2 tbsps of the spinach and Ricotta mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make about 6 tubes. Spread a thin layer of bechamel on the bottom of a greased, deep, ovenproof dish. Lay the tubes side by side on top, pour over the remaining bechamel, and top evenly with the passata. Sprinkle over the grated mozzarella and bake for 15-20 minutes until the cheese is melted and golden.
LET’S GET FRESH
Just before serving, place the rinsed salad leaves, ½ the toasted seeds, a drizzle of oil and seasoning in a salad bowl. Toss until fully combined.
BUON APPETITO!
Plate up a generous helping of the spinach and Ricotta cannelloni and garnish with the remaining chopped basil and toasted seeds. Serve the salad alongside and get ready to enjoy!
NOMU Italian Rub - 10ml
Baby Spinach - 20g
Ricotta - 100g
Fresh Basil - 4g
Sunflower Seeds - 5g
Fresh Lasagne Sheets - 75g
Cake Flour - 40ml
Fresh Milk - 125ml
Tomato Passata - 60ml
Grated Mozzarella - 50g
Salad Leaves - 20g
SPINACH & Ricotta FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the rub for 30-60 seconds, until fragrant. Add the shredded spinach and fry for 4-5 minutes until wilted. Remove from the heat and stir through the Ricotta, ¾ of the chopped basil and seasoning. Mix until fully combined.
TOASTY SEEDS & LASAGNE SHEETS
Bring a pot of water to the boil with 1 tbsp of salt. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until cooked but still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer, don't pile them up, they will stick together. Repeat with the remaining sheets in batches of 3-4 sheets.
QUICK BECHAMEL
Return the pan to a medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion.
DIY CANNELLONI
Cut the cooked lasagne sheets in half lengthways. Lay out and place 1-2 tbsps of the spinach and Ricotta mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make about 12 tubes. Spread a thin layer of bechamel on the bottom of a greased, deep, ovenproof dish. Lay the tubes side by side on top, pour over the remaining bechamel, and top evenly with the passata. Sprinkle over the grated mozzarella and bake for 20-25 minutes until the cheese is melted and golden.
LET’S GET FRESH
Just before serving, place the rinsed salad leaves, ½ the toasted seeds, a drizzle of oil and seasoning in a salad bowl. Toss until fully combined.
BUON APPETITO!
Plate up a generous helping of the spinach and Ricotta cannelloni and garnish with the remaining chopped basil and toasted seeds. Serve the salad alongside and get ready to enjoy!
NOMU Italian Rub - 20ml
Baby Spinach - 40g
Ricotta - 200g
Fresh Basil - 8g
Sunflower Seeds - 10g
Fresh Lasagne Sheets - 150g
Cake Flour - 80ml
Fresh Milk - 250ml
Tomato Passata - 120ml
Grated Mozzarella - 100g
Salad Leaves - 40g
SPINACH & Ricotta FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the rub for 30-60 seconds, until fragrant. Add the shredded spinach and fry for 5-6 minutes until wilted. Remove from the heat and stir through the Ricotta, ¾ of the chopped basil and seasoning. Mix until fully combined.
TOASTY SEEDS & LASAGNE SHEETS
Bring a large pot of water to the boil with 1 tbsp of salt. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until cooked but still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer, don't pile them up, they will stick together. Repeat with the remaining sheets in batches of 3-4 sheets.
QUICK BECHAMEL
Return the pan to a medium heat with 80g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion.
DIY CANNELLONI
Cut the cooked lasagne sheets in half lengthways. Lay out and place 1-2 tbsps of the spinach and Ricotta mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make about 18 tubes. Spread a thin layer of bechamel on the bottom of a greased, deep, ovenproof dish. Lay the tubes side by side on top, pour over the remaining bechamel, and top evenly with the passata. Sprinkle over the grated mozzarella and bake for 25-30 minutes until the cheese is melted and golden.
LET’S GET FRESH
Just before serving, place the rinsed salad leaves, ½ the toasted seeds, a drizzle of oil and seasoning in a salad bowl. Toss until fully combined.
BUON APPETITO!
Plate up a generous helping of the spinach and Ricotta cannelloni and garnish with the remaining chopped basil and toasted seeds. Serve the salad alongside and get ready to enjoy!
NOMU Italian Rub - 30ml
Baby Spinach - 60g
Ricotta - 300g
Fresh Basil - 12g
Sunflower Seeds - 15g
Fresh Lasagne Sheets - 225g
Cake Flour - 120ml
Fresh Milk - 375ml
Tomato Passata - 240ml
Grated Mozzarella - 150g
Salad Leaves - 60g
SPINACH & Ricotta FILLING
Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the rub for 30-60 seconds, until fragrant. Add the shredded spinach and fry for 5-6 minutes until wilted. Remove from the heat and stir through the Ricotta, ¾ of the chopped basil and seasoning. Mix until fully combined.
TOASTY SEEDS & LASAGNE SHEETS
Bring a large pot of water to the boil with 1 tbsp of salt. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until cooked but still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer, don't pile them up, they will stick together. Repeat with the remaining sheets in batches of 3-4 sheets.
QUICK BECHAMEL
Return the pan to a medium heat with 100g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat.
DIY CANNELLONI
Cut the cooked lasagne sheets in half lengthways. Lay out and place 1-2 tbsps of the spinach and Ricotta mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make about 24 tubes. Spread a thin layer of bechamel on the bottom of a greased, deep, ovenproof dish. Lay the tubes side by side on top, pour over the remaining bechamel, and top evenly with the passata. Sprinkle over the grated mozzarella and bake for 25-30 minutes until the cheese is melted and golden.
LET’S GET FRESH
Just before serving, place the rinsed salad leaves, ½ the toasted seeds, a drizzle of oil and seasoning in a salad bowl. Toss until fully combined.
BUON APPETITO!
Plate up a generous helping of the spinach and Ricotta cannelloni and garnish with the remaining chopped basil and toasted seeds. Serve the salad alongside and get ready to enjoy!
NOMU Italian Rub - 40ml
Baby Spinach - 80g
Ricotta - 400g
Fresh Basil - 15g
Sunflower Seeds - 20g
Fresh Lasagne Sheets - 300g
Cake Flour - 160ml
Fresh Milk - 500ml
Tomato Passata - 360ml
Grated Mozzarella - 200g
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for Spinach & Ricotta Cannelloni?
The preparation time for Spinach & Ricotta Cannelloni with sunflower seeds is between 15 and 30 minutes.
What is the total time required to make Spinach & Ricotta Cannelloni with sunflower seeds?
The total time required to make Spinach & Ricotta Cannelloni with sunflower seeds is between 40 and 60 minutes.
How many servings does Spinach & Ricotta Cannelloni provide?
4 servings
What are the main ingredients in Spinach & Ricotta Cannelloni?
Baby Spinach, Cake Flour, Fresh Basil, Fresh Lasagne Sheets, Fresh Milk, Grated Mozzarella, NOMU Italian Rub, Ricotta, Salad Leaves, Sunflower Seeds, Tomato Passata
What is the nutritional information of Spinach & Ricotta Cannelloni?
Calories: 844, Carbs: 93 grams, Fat: grams, Protein: 41.6 grams, Sugar: 12.4 grams, Salt: 856 grams
How do I prepare Spinach & Ricotta Cannelloni?
TOASTY SEEDS & LASAGNE SHEETS: Bring a pot of water to the boil with 1 tbsp of salt. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. Once the water is boiling, add 3-4 lasagne sheets. Cook for 1-2 minutes until cooked but still firm. Remove from the pot and immediately put in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer, don't pile them up, they will stick together. Repeat with the remaining sheets in batches of 3-4 sheets. QUICK BECHAMEL: Return the pan to a medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form the roux. Cook out for 1-2 minutes, whisking constantly. Slowly whisk in the milk, whisking constantly until thickened slightly. If the bechamel is too thick for your liking, add an extra splash of milk. Remove from the heat on completion. DIY CANNELLONI: Cut the cooked lasagne sheets in half lengthways. Lay out and place 1-2 tbsps of the spinach and ricotta mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make about 12 tubes. Spread a thin layer of bechamel on the bottom of a greased, deep, ovenproof dish. Lay the tubes side by side on top, pour over the remaining bechamel, and top evenly with the passata. Sprinkle over the grated mozzarella and bake for 20-25 minutes until the cheese is melted and golden. SPINACH & RICOTTA FILLING: Preheat the oven to 200°C. Place a pan over a medium-high heat with a drizzle of oil or knob of butter. When hot, fry the rub for 30-60 seconds, until fragrant. Add the shredded spinach and fry for 4-5 minutes until wilted. Remove from the heat and stir through the ricotta, ¾ of the chopped basil and seasoning. Mix until fully combined. LET’S GET FRESH: Just before serving, place the rinsed salad leaves, ½ the toasted seeds, a drizzle of oil and seasoning in a salad bowl. Toss until fully combined. BUON APPETITO!: Plate up a generous helping of the spinach and ricotta cannelloni and garnish with the remaining chopped basil and toasted seeds. Serve the salad alongside and get ready to enjoy!
What should be prepared from my kitchen to make Spinach & Ricotta Cannelloni?
Baby Spinach, Cake Flour, Fresh Basil, Fresh Lasagne Sheets, Fresh Milk, Grated Mozzarella, NOMU Italian Rub, Ricotta, Salad Leaves, Sunflower Seeds, Tomato Passata
How many calories does Spinach & Ricotta Cannelloni have?
844 calories
How much fat content does Spinach & Ricotta Cannelloni have?
grams
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