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Baked Spinach and Ricotta Cannelloni
These dried cannelloni tubes are stuffed with a spinach and ricotta filling, then baked under a layer of tomato and melted Emmental. The filling thaws and cooks straight in the microwave in the Premiaglass casserole, no saucepan required, and a piping bag fills the tubes quickly and cleanly.
- Total time
- 65 min
- Prep
- 20 min
- Cook
- 45 min
Ingredients
Method
Heat the oven to 190 °C (375 °F).
Put the frozen spinach in the Tupperware Premiaglass casserole 2.1 l, cover and microwave for about 10 minutes at 900 W to thaw it.
Drain it in the colander; it will still be partly frozen at this point, which is expected.
Return it to the casserole with the ricotta, salt and pepper. Stir, cover and microwave for about 5 minutes at 900 W.
Stir the filling well, load it into the Tupperware piping bag fitted with the filling nozzle and pipe it into the cannelloni.
Spread any leftover filling over the base of the Tupperware Premiaglass square dish 1.9 l and lay the filled cannelloni on top.
Season the diced tomatoes with salt and pepper, spread them over the pasta, then pour the passata over to fully cover the cannelloni.
Grate the Emmental with the Universal Grater, scatter it over the top and bake for about 25 minutes. Serve very hot with a green salad.
