Cannelloni made with fresh crepes are a lighter alternative to the traditional pasta (so you can eat more!). These are packed ...

Put the spinach in ... 100g parmesan and ricotta. Season well with salt, pepper and the nutmeg. 6. Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, ...

Cannelloni has long been a favourite in Italy and is also one of ours. This vegetarian version is a great meal and not too heavy. The spinach in my garden has been growing like crazy and ...

This Fresh Spinach and ricotta Stuffed Shells is so delicious that you hardly notice the spinach. This dish could probably ...

About Spinach & Mushroom Cannelloni recipe: Warm up with this hearty spinach and ricotta cannelloni dish. It's a combination of mushrooms, cheese and cannelloni shells. Add the mushrooms, salt & ...

A classic recipe done to perfection: spinach pasta filled with lemony ricotta and topped with a hazelnut pesto. It takes time, but the only tricky element is making sure the tortellini is properly ...

Using frozen spinach and swapping bechamel sauce for ricotta makes this version quick and easy to prep, too. To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the ...

Pasta bake is a classic recipe many love as the combination ... This dish is an elevated version of the classic pasta bake as it uses spinach ricotta-filled ravioli that’s paired with a ...

To give the jarred marinara sauce a slow-simmered, homemade taste, F&W recipe ... spinach in a clean kitchen towel, and squeeze to remove as much liquid as possible; set aside. Whisk together ...

The cannelloni can be filled then covered and refrigerated for several hours before being topped with the sauce and baked. Do not overcook or the sauce will evaporate.