Ricotta Spinach Cannelloni



7 oz. dried cannelloni (20 tubes)

9 oz. ricotta cheese

5.5 oz. frozen spinach, thawed

1/2 red bell pepper, chopped

2 scallions, chopped

2/3 c. vegetable broth, hot

6 basil leaves

1 qt. tomatoes, pureed

1/2 c. Parmesan cheese, grated

salt and pepper to taste


Check the dried cannelloni package for directions; many varieties do not need to be precooked. If precooking is necessary, bring the pasta to a boil in a large pan of water. Add some oil, and cook the pasta for 4 minutes. In a bowl, mix together the ricotta, spinach, red bell pepper and scallions, adding a little salt and pepper to taste. Lightly butter an oven pan and stuff the cannelloni with the spinach-ricotta mix. Place the filled cannelloni in the pan side by side. Then mix together the vegetable broth, basil and tomato puree and pour over your cannelloni. Sprinkle the Parmesan cheese on top. Bake in a preheated oven at 375F for 25 minutes or until pasta is cooked. 

Additional Information

Recipe Source: Chef Submissions
Submitted By: Chef Santo Bruno