Indulge in a creamy, cheesy Italian-inspired dish with a twist! This Vodka Sauce Spinach & Ricotta Cannelloni combines rich ricotta and spinach filling with a velvety vodka tomato sauce—perfect for a cosy dinner that’s full of flavour while staying light.
Table of Contents
Ingredients
- 4 Cannelloni Tubes
- 80g Light Ricotta Cheese
- 60g Frozen Spinach (thawed & drained)
- 30g Low Fat Grated Cheese
- 20g Light Cream Cheese
- 10g Parmesan Cheese
- 1 Whole Egg
- 10g Minced Garlic
- 20g Brown Onion
- 30g Tomato Paste
- 8mL Vodka
- 50mL Light Thickened Cooking Cream
Method
1. Preheat the Oven:
Preheat your oven to 180°C.
2. Prepare the Ricotta Filling:
In a large bowl, combine the ricotta, drained spinach (squeeze out excess water), cream cheese, egg, half the grated cheese, and half the parmesan.
Add half the minced garlic, season with salt and pepper, and mix until well combined.
3. Make the Vodka Sauce:
Heat a little olive oil in a large pan over medium heat. Sauté the chopped onion until softened. Add the remaining garlic and cook until fragrant.
Stir in the tomato paste and cook for 2 minutes, letting the flavours deepen.
Pour in the vodka, allowing it to simmer and reduce for 2-3 minutes.
Add the thickened cream and bring the sauce to a gentle simmer. Stir in the remaining parmesan and season with salt and pepper. Simmer until thickened.
4. Assemble the Cannelloni:
Spread a layer of vodka sauce on the bottom of a baking dish.
Carefully fill the cannelloni tubes with the ricotta-spinach mixture using a spoon or piping bag.
Place the filled cannelloni on top of the sauce and pour the remaining vodka sauce over the top, ensuring the tubes are evenly covered.
5. Bake the Cannelloni:
Sprinkle the remaining grated cheese over the top.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve & Enjoy
Dish up this decadent cannelloni with a fresh side salad or steamed greens for the perfect balance.
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