Spinach and ricotta pasta

(16 ratings)

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Spinach and ricotta pasta
Spinach and ricotta pasta
  • Serves: 4

  • Cooking time:

  • Costs: Cheap as chips

A great Italian-style supper that you're family will love - creamy and good for you!


  • 180g pack baby spinach leaves
  • 250g pot ricotta cheese
  • 150g Cheshire cheese, grated
  • 16 tubes cannelloni
  • Olive oil, to grease
  • 2 x 300g pots fresh Napoletana sauce


  1. Preheat oven to 190C/170C 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 440(kcal)
  • Fat 23.0g
  • Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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