Thermomix Spinach Ricotta Cannelloni – A Family Favourite!
Joe has decided that this Thermomix Spinach Ricotta Cannelloni Bake is his favourite dish to come out of the Thermomix… ever! Well, theoretically it comes out of the oven… but it is made SO much easier when helped by a Thermomix. This may well be a new family favourite for you!
Our adaptation was inspired by this recipe on Steph Berg’s website. We have made it as the main dish in our ‘Thermomix Three Course Dinner‘ podcast. We originally made it for two (it easily serves 3 adults), but have now doubled the recipe so that it serves 6-8. It has since been featured in The Winter Warmers Issue of The 4 Blades Magazine, which is full of warming family favourites to see you through winter.
To fill the cannelloni tubes, we use the technique featured in the video below. We have also been told that another easy way to do it is to use fresh lasagne sheets and simply fold them over.
If you want to use fresh spinach to make this Thermomix Spinach Ricotta Cannelloni Bake then you will need to chop the spinach, cook it, and then drain it. If you have a big bunch of spinach, it can be a great way of using it… but it definitely makes it an easier meal to use frozen spinach!
Contains: Gluten / Dairy / Egg / Nuts
*Variations: Can be made without Gluten / Nuts
almonds – 75g, (*optional)
Parmesan cheese – 50g
Pizza Cheese – 200g, combination of block cheddar, mozzarella & Parmesan cheese, or store-bought pre-grated
ricotta cheese – 500g
spinach – 250g, pack of frozen, thawed and drained
egg – 1
salt – pinch
nutmeg – pinch
onion – 1, large, peeled and quartered
garlic cloves – 2, peeled
oil – 15g
tomatoes – 400g can, diced
tomato paste – 30g
water – 120g
vegetable stock – 10g, paste
pasta – 250g pack of dried cannelloni turns (*can use GF)
Add blocks of cheese (total 200g) to the bowl. Speed 7 / 10 seconds. Set aside. Note: if you are using pre-grated Pizza Cheese, you do not need to do this step.
Add almonds (75g) and Parmesan (50g) to the bowl. Speed 7 / 5 seconds.
Add ricotta (500g), drained spinach, egg (1), salt (pinch) and nutmeg (pinch) to the bowl. Speed 4 / 30 seconds (may need to help along using your spatula).
Transfer spinach & ricotta mixture to a large ziplock bag (or into a piping bag). Clean and dry bowl.
Preheat oven to 180C.
Add onion (1) and garlic (2 cloves) to the bowl. Chop Speed 6 / 1 second.
Add oil (15g) to the bowl. Program 5 minutes / 115C* / Stirring Speed, measuring cap off.
Add tomato (400g), tomato paste (30g), water (120g) and stock paste (10g). Program 10 minutes / 100C / Stirring Speed. Sit simmering basket on the lid.
Fill the cannelloni tubes as per the instruction in the video below: Make a hole in the corner of the bag roughly a length three quarters the diameter. Put the opened corner of the bag into the cannelloni tube. Squeeze filling into tube. Tip: Use the edge of your spatula to move the filling to the corners of the piping bag.
Lay the filled tubes into the casserole dish.
Once completed, pour the sauce over the top so that the tubes are all covered.
Sprinkle your grated cheese over the top.
Cover with foil and cook for 30 minutes.
After 30 minutes remove the foil and cook for another 10 minutes.