Spinach and Ricotta Cannelloni

The Fussy Eater still refuses to eat anything remotely good for him. If it isn’t processed, pre-fab and packaged in plastic, he isn’t interested. With one exception; Spinach and Ricotta Cannelloni. He’ll eat spinach all day. And its interesting because I always find spinach to be a particularly unusual green – it has the texture of zinc and looks like something that grows out of a meteorite when its cooked. But hey-ho, it takes all sorts.

Cannelloni trees ripe for cutting down.

To create Spinach and Ricotta Cannelloni you’ll need:

  • Dried cannelloni tubes
  • A big bag of spinach
  • A tub of Ricotta cheese and half a tub of mascarpone cheese
  • Salt and Pepper
  • A cheese sauce made with a roux base

First you gather your ingredients:

Then steam the spinach, drain and stir in the cream cheeses. Now get your fingers in there and stick the filling into the tubes. Some might mess with a funnel or something but I just stick the old pinkies right in there:

Now lay the tubes in a suitably sized baking dish and put the cheese sauce together by cooking some flour in some butter, stirring in milk over a low heat and then adding lots of grated cheddar.

Pour the sauce over the pasta tubes so it completely covers it:

Sprinkle on some paprika…

…and bake for about 20 mins until the pasta is cooked:

Serve up to any Fussy Eaters or Vegetarians in your household:

25 thoughts on “Spinach and Ricotta Cannelloni

  1. Pingback: Busy Busy Busy « merricontrari

  2. Like the tree analogy. Preparing a cannelloni recipe similar to this one in previous mass quantity days had us using our fingers to stuff the filling in the tubes. I think the pasta tubes were a litle bigger though. Having several pairs of hands gets it done quickly. There is nothing wrong with using your well-washed hands. Works better than a multitude of fussy gadgets!

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  4. Perhaps I should try this some time since it seems a lot less work than my version using fresh home-made pasta and involves squeezing dry the spinach (in an old tea towel) and adding nutmeg and parmigiano to the cheese-spinach mixture.

    P.S. Thanks for stopping by my blog 🙂

  5. Now this is totally new to me. Not cooking the pasta ahead of time. It certainly gets the meal done a lot sooner. I can see why even a picky eater would be happy with the cannelloni.

  6. Well, I can see why any “fussy eater” would love this dish.. it just so beautiful and rich.. I can just imagine what it must taste like! My fussy eater started eating Sushi, of all things, because he was at a sushi restaurant with his older cousin who he admired.. he wanted to keep up!

  7. Never realised it was that easy! Thanks for this, although I do prefer mine with a tomato-based sauce, otherwise it might be too cheesy for me(if that’s possible, lol).

    Susan is right, it did remind of the trees in Lotr, very, very creative of you!

  8. That looks amazing! So you don’t have to cook the pasta tubes before you stuff them? I guess if you did, it wouldn’t be very easy to fill them.

    I like your cannelloni forest too. What a fun thing to do!

  9. This looks delicious! I love using big pastas (cannelonis, jumbo shells, etc) – they’re just so fun! Thanks so much for liking my Mozzarella sticks or I might never have found this!

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