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Spinach and Ricotta Cannelloni
Dried cannelloni filled with spinach and ricotta, baked under a layer of tomato and melted Emmental. The filling is thawed and cooked in the microwave in the Premiaglass casserole, which saves a pan, and the 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 the spinach in the colander; it will still be partly frozen at this stage.
Return the spinach to the casserole with the ricotta, salt and pepper. Stir, cover and microwave for about 5 minutes at 900 W.
Stir the filling well, spoon 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 and spread them over the pasta, then pour over the passata so the cannelloni are well covered.
Grate the Emmental with the Universal Grater, scatter it over the dish and bake for about 25 minutes. Serve very hot with a green salad.
