Who would have thought to use DARI’S Classic Pumpkin Soup as a base for a pasta bake? We did! Make this easy Spinach and Ricotta Cannelloni recipe for an effortless weeknight meal.
Ingredients
1 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
200g baby spinach, roughly chopped
500g Ricotta cheese
2 eggs
½ cup grated Parmesan cheese
1 tsp ground nutmeg
Salt & pepper
1 x 250g packet cannelloni
1 tub DARI’S Classic Pumpkin Soup
¼ cup tomato paste
1 cup grated Mozzarella cheese
¼ cup grated Parmesan cheese, additional
Method
- Heat olive oil in a frying pan. Add onion and garlic and cook over medium heat for 5 min or until the onions are softened.
- Add spinach to the pan and stir through until slightly wilted. Remove from the heat and allow to cool.
- In a bowl, combine the ricotta, eggs, parmesan cheese, nutmeg and seasoning. Add the cooled spinach mixture and stir to combine.
- Fill dry cannelloni tubes with the mixture.
- Pour one third of the Classic Pumpkin Soup into a baking dish then layer with the filled cannelloni tubes.
- Pour over the remaining soup and apply a layer of tomato paste.
- Sprinkle with grated mozzarella cheese and additional parmesan.
- Bake for 35-40 min or until cannelloni is tender.
- Rest for 10 min before serving.
