Vegetarian Pasta Recipes - Taming Twins

Orzo Pasta Salad {15 Minute Meal}

Sarah Rossi — Fri, 11 Aug 2023 09:30:00 +0000

This Orzo Pasta Salad is such a deliciously fresh and summery dish that’s perfect for a hearty lunch or quick dinner. In just 15 minutes you have a bowlful of crunch and flavour, loads of nutrition and light Mediterranean vibes.

I wanted to add another simple classic to my pasta salad collection, because they are FANTASTIC when we need a quick meal, so having a few variations up our sleeve keeps life interesting.

This Orzo Pasta Salad is along the same lines as my Classic Tuna Pasta Salad, Pasta Pesto Salad and Chicken Pasta Pesto… meaning LOADS of flavour but quick and easy to make. A bit of chopping, a quick boil of pasta and a bit of dressing. Done.

You can enjoy it hot or cold, for lunch, a picnic, a side dish to a bigger meal or a quick dinner, and it’s also budget friendly and healthy, making it a perfect vegetarian family meal.

Why you’ll love this Orzo Pasta Salad recipe

Great for leftovers

Quick and easy – ready in under 15 minutes

Fresh, delicious and nutritious

Sarah’s notes

I used orzo in this recipe because I wanted something a bit different this time from the usual pasta salad dishes. If you haven’t come across or cooked with orzo before – I urge you to give it a go!

I have started to introduce more recipes with orzo recently (such as my Orzo Bolognese and Butternut Squash & Halloumi Orzo Bake) because it offers something different.

It’s shaped a bit like rice but has more of a pasta texture, it holds its shape and it also works really well in hot and cold dishes, like this salad that’s filled with other finely-diced ingredients. It’s always nice to have another string to our bow!

What’s also great is that, while I’ve made this a sort of Greek-style Orzo Pasta with chickpeas, red onion, olives and feta, you can really customise this to your own tastes and what you have in the fridge.

Orzo Pasta Salad Ingredients Notes

Orzo – If you’d like to stick to regular pasta, go for what you have. You could also use fresh pasta or wholemeal pasta instead to increase the fibre content
Salad – Cucumber, cherry tomatoes, red onion, black olives (optional), mint and chickpeas (drained and rinsed)
For the dressing – Olive oil and balsamic vinegar. Alternatively, you could try a Tzatziki sauce instead
Feta – This gives a lot of flavour which complements the lightness of the salad

How to make Orzo Pasta Salad

1. Boil your orzo according to the pack instructions. Meanwhile chop the salad ingredients.

2. When cooked, drain the orzo and rinse in cold water. Mix everything together and add the oil, vinegar and seasoning.

Substitutions

Salad mix – I’ve added chickpeas for protein and cucumber, tomatoes and mint for that ultra fresh flavour, but you can add whatever you like. Sweetcorn, radish, peppers… you name it, give it a go!

Leftovers

In the fridge This is perfect for cold leftovers. It travels well so is also fantastic for picnics or packed lunches too.

If you are planning to store this, you can keep the dressing separate and then mix it just before serving. It will stay fresher/crispier this way. You can keep it in the fridge for up to 3 days.

In the freezer I wouldn’t recommend freezing this recipe.

What to serve With this

This is a full meal on its own, but if you want to you could double carb with dough balls or garlic bread to make your dish go further, or additional protein like cooked chicken.

Other quick pasta recipes…

Under 15 minutes

Baked Tortellini ‘Lasagne’ {10 Minute Meal}

Under 15 minutes

Creamy Bacon Pasta {10 Minute Meal}

Under 15 minutes

Prawn Pasta {10 Minute Meal}

Under 15 minutes

Smoked Salmon Pasta {10 Minute Meal}

FAQs

Is Orzo Pasta Salad healthy?

This salad is packed with vegetables and chickpeas for protein and fibre. It’s a filling and nutritious meal that’s got plenty of goodness.

Is it OK to have this dish warm?

Yes! Just omit the step where you run the pasta under cold water and mix the pasta straight in with the other ingredients after you’ve drained it. It’s delicious either way.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Orzo Pasta Salad {15 Minute Meal}

This fresh, flavour-packed and healthy Orzo Pasta Salad is ready in 15 minutes, making it perfect for a quick midweek dinner, a hearty lunch or a picnic addition. It’s also summery with a Mediterranean vibe.

Course Lunch, Main Course, Salad

Cuisine Family Food, Mediterranean

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 709kcal

Author Sarah Rossi

Ingredients

300 g Orzo
1/2 Cucumber Cut into 1cm cubes
200 g Cherry tomatoes Cut into 1cm cubes
200 g Feta Cut into 1cm cubes
30 g Mint Finely chopped
2 tbsp Olive oil
4 tbsp Balsamic vinegar
1 Red onion Peeled and chopped into 1cm pieces
80 g Black olives Pitted and cut into 1cm cubes
400 g Chickpeas 1x tin drained and rinsed
Sea salt and freshly ground black pepper

Instructions

Boil your orzo for about 5 minutes or according to the pack instructions.
Meanwhile, chop all of your fresh ingredients.
Once the orzo is cooked, drain and rinse it in very cold water.
Mix the orzo with the vegetables, add the vinegar and oil and mix well.

Notes

Orzo: Use alternative pasta shape if you prefer, but orzo does work brilliantly here

Chopping: Try to chop all of the vegetables and cheese to a similar size

To enjoy warm: Just omit the step where you run the pasta under cold water and mix the pasta straight in with the other ingredients after you’ve drained it. It’s delicious either way

Serving suggestions: This is a full meal on its own, but if you want to you could double carb with dough balls or garlic bread to make your dish go further, or additional protein like cooked chicken

To store: This is perfect for cold leftovers. It travels well so is also fantastic for picnics or packed lunches too. You can keep the dressing separate and then mix it just before serving. It will stay fresher/crispier this way. You can keep it in the fridge for up to 3 days

Salad mix: I’ve added chickpeas for protein and cucumber, tomatoes and mint for that ultra fresh flavour, but you can add whatever you like. Sweetcorn, radish, peppers… you name it, give it a go!

Nutrition

The post Orzo Pasta Salad {15 Minute Meal} appeared first on Taming Twins.

Halloumi Pasta {15 Minute Meal}

Sarah Rossi — Fri, 21 Jul 2023 09:30:00 +0000

This super simple, super speedy Halloumi Pasta recipe is delicious, satisfying and a perfect vegetarian family meal. In just 15 minutes you have a tomatoey-rich vegetarian meal that’s got loads of flavour and texture.

When it comes to 15 minute meals, pasta dishes are very much our friend. So I thought: I love pasta and I LOVE halloumi, so the two were obviously destined to meet at some stage!

I hope you love throwing this one together without much effort or time required

Why you’ll love this Halloumi Pasta recipe

So quick and easy – ready in 15 minutes

Packed with flavour

Great for a store cupboard meal

Sarah’s Notes

I did plan this recipe initially to have a creamy sauce (a bit like my creamy bacon pasta, cream cheese pasta and prawn pasta recipes), but after the first test it was obvious the halloumi would benefit more and be complemented by the freshness of a tomato-based sauce instead.

Speed is the essence of this simple Halloumi Pasta recipe too – originally we tried this with tinned tomatoes but swapped it for passata in the end as there was no time for the tomatoes to cook down.

It also creates a rich, silky-smooth sauce that’s just right with the saltiness of the squidgy, squeaky cheese.

More Halloumi ideas…

One Pot

Halloumi & Butternut Squash Orzo Bake

Vegetarian

Halloumi Curry {30 Minute Meal}

Under 15 minutes

Halloumi Fajitas {15 Minute Meal}

Under 15 minutes

Halloumi Wraps {with Sticky Sauce}

Halloumi Pasta Ingredients Notes

Olive oil – Sunflower oil is OK too. Not extra virgin as it’s not suitable for frying
Halloumi – We’ve included 2 packs in the recipe below, but use just 1 if you prefer
Pasta – I like spaghetti with this but go for whichever you have or like
Onion – Either fresh or frozen pre-prepared is OK
Garlic – Same goes for garlic. Fresh or frozen/jarred etc
Broccoli – Cut this into very small florets, about the same size as the halloumi cubes
Cherry tomatoes – I like to halve these
Passata – Don’t use tinned tomatoes here as they don’t have enough time to cook

How to make Halloumi Pasta

1. Fry your cubes of halloumi until golden all over. Meanwhile, put your pasta on to boil.

2. Remove the halloumi from the pan and add more oil and the onions and garlic. Fry until soft.

3. Add the broccoli to the pasta water according to the recipe below. Add tomatoes, smoked paprika, passata and salt and pepper to the onions as per the recipe.

4. When everything is cooked, drain the pasta and broccoli and add into the sauce. Stir well and top with the halloumi cheese cubes.

Substitutions

Meat – You can add in some extra meat if you like, or you can swap the halloumi for something else salty, like bacon or ham.
Veggies – Similarly, add any veggies you think would work here.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving.

If you don’t serve this as soon as it’s cooked, you’ll find that the sauce absorbs into the pasta and dries out a little. It won’t affect the taste, but you may just want to add a splash of water when you warm it through.

In the freezer I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated.

All that said, there’s nothing wrong with freezing for lunch if you have leftovers, it’s just not quite as good as fresh or reheated from the fridge.

Recipe Tip

These timings assume you are using pasta that takes 10 minutes to cook. If your pasta packaging says it needs longer, adjust the time accordingly, and remember to let the broccoli cook with the pasta for the last 5 minutes in the pan.

FAQs

Can I make this as a vegan?

Yes, you’ll just need to omit the halloumi or find a vegan alternative, then you’re good to go.

Can I make a gluten-free version of this recipe?

Yes, just use gluten free pasta for this.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Halloumi Pasta {15 Minute Meal}

This super speedy Halloumi Pasta takes just 15 minutes to throw together. So simple but so delicious. Satisfaction in under a quarter of an hour… you can’t ask for more than that!

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 793kcal

Author Sarah Rossi

Ingredients

2 tbsp Olive oil
450 g Halloumi Cut into chunks, see notes
300 g Pasta Your preference
1 Onion Peeled and finely chopped
3 Cloves Garlic Peeled and crushed
300 g Broccoli
250 g Cherry tomatoes
2 tsp Sweet smoked paprika
500 g Passata
Sea salt and freshly ground black pepper

Instructions

Heat 1tbsp olive oil in your saute pan, over a medium heat. Add the cubes of halloumi and fry for 5 minutes until golden all over.
Meanwhile put the pasta on to cook in a large pan of salted water. Set a timer for 5 minutes (see notes below).
Once the halloumi is cooked, remove it from the pan, put into a bowl and set aside.
Add the remaining oil to the pan (no need to clean the pan) along with the onions and garlic. Fry on medium for 3-5 minutes until starting to soften.
When the timer for the pasta goes off, add the broccoli to the water to cook along with the pasta. Set the timer for a further 5 minutes.
In the saute pan, add the cherry tomatoes, smoked paprika, passata and plenty of salt and pepper. Pop the lid on and cook for the remaining 5 minutes, stirring occasionally.
When the pasta and broccoli are cooked, drain and add to the sauce. Stir well, top with the cooked halloumi and serve.

Notes

Pasta cooking time: These timings assume you are using pasta that takes 10 minutes to cook. If your pasta packaging says it needs longer, adjust the time accordingly, so you let the broccoli cook with the pasta for the last 5 minutes.

Halloumi: We have used 2 x 225g packs of halloumi here. If you want to reduce the calories/fat or cost, you can use just 1 pack.

Nutrition

The post Halloumi Pasta {15 Minute Meal} appeared first on Taming Twins.

Creamy Courgette Pasta {20 Minute Meal}

Sarah Rossi — Tue, 30 May 2023 09:30:00 +0000

Sometimes the simplest dishes can totally surprise you with heaps of flavour. There’s just 5 ingredients and 20 minutes between you and this fresh and delicious Creamy Courgette Pasta. This will be a new, affordable, vegetarian family meal favourite.

Often simple is best when it comes to pasta recipes, and this one ticks that box and then some.

Creamy Courgette Pasta is made with so few ingredients, which means we can really taste what’s going on here.

With a lemony zest and a creamy shortcut sauce, the delicate courgette favour is then complemented by a little (I lie, A LOT) of parmesan cheese to bring this simple dish together.

Whether you’ve got courgettes to use up in the fridge or just fancy a quick, healthy veggie dinner on this week’s meal plan, I urge you to give this no-fuss pasta recipe a try.

(It’s also a fantastic way of sneaking more vegetables in when feeding the family too…)

Why you’ll love this Courgette & Lemon Pasta recipe

A perfect midweek vegetarian dinner

Ready in 20 minutes, very few ingredients

Budget-friendly and healthy

Sarah’s Notes

I absolutely love the two main bonuses about this recipe – that it’s made with versatile, tasty and easy-to-grow courgettes, AND it’s a quick and simple pasta dish.

Here I’ve used one of my favourite pasta shortcuts, which is using cream cheese, melted into hot freshly cooked pasta to form a simple sauce.

This recipe uses a store bought garlic and herb cream cheese for even more flavour – no chopping required.

Courgette Pasta Ingredients notes

Olive oil – Don’t use Extra Virgin here, just regular olive oil suitable for frying the vegetables in
Pasta – I love spaghetti or linguine for this, but you can use any you like
Courgettes – We’ve used fresh courgettes here whilst they are in season and really good value. Frozen would also work fine, just be sure to cook them for long enough for the water to come out of them
Garlic and herb cream cheese – Reduced fat or regular is fine
Lemons – You’ll just need the zest and juice here so buy unwaxed if you can
Parmesan – Grana Padano also works fine here and is a cheaper alternative. Grate this yourself or buy ready grated. If you are a vegetarian who does not eat cheese that contains rennet, use a vegetarian alternative

How to make Courgette Pasta

1. Fry the courgettes over a medium heat as per the recipe below, until they are soft and golden. Put the spaghetti on to boil whilst they are cooking.

2. After draining the cooked pasta, combine with the courgettes and the cream cheese, lemon zest and juice of half the lemon, a little reserved cooking water and the parmesan. Season well, stir well, and add more lemon juice if needed.

Substitutions

Meat – You could add in meat if you like. Some crispy bacon lardons would be delicious in this.
Extra veggies – You could also add in a few other complementary vegetables if you have them to use up. For example, peas or mushrooms.
Frozen vegetables – You can add extra frozen vegetables to the pasta cooking water like I do in my classic Cream Cheese pasta recipe.
Chilli flakes – You could add a sprinkle in if you like a bit of heat.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or hob before serving.

You may need a drop of water to loosen the sauce up again.

In the freezer I’m not a big fan of freezing pasta as it can go quite mushy when defrosted and reheated. All that said, there’s nothing wrong with freezing for a lunch if you have leftovers, it’s just not quite as good as fresh or reheated from the fridge.

Recipe Tip

Reserve some pasta cooking water

Before you drain your pasta, save a cup of the cooking water before it goes down the sink. You can add a little at a time to the dish when you’re stirring it together.

It helps to loosen up the ingredients and have a silky sauce finish – always worth doing this for any pasta dish that’s not overly saucy!

More easy courgette recipes…

Vegetarian

Easy Courgette Fritters {with Feta Cheese}

Vegetarian

Courgette Lasagne {with Double Cheese Topping}

Lunch Ideas

Easy Courgette Soup {with Parmesan}

Cakes

Courgette Cake {with Lime & Cream Cheese Icing}

FAQs

Is this a good pasta recipe for young children?

Yes, it’s perfect. Just omit the salt.

What is this dish traditionally known as?

This is my own version of a well-known dish in Italy using courgettes, which are known as ‘zucchine’. It’s often called ‘Spaghetti alla Nerano’ because it hails from the village of Nerano on the peninsula of Sorrento. (The courgette is sometimes deep fried.)

Do you have any other easy vegetarian pasta dishes?

I sure do! Try my Spinach & Ricotta Cannelloni, my Tomato & Basil Pasta, my Butternut Squash & Halloumi Orzo Bake, my Easy Macaroni Cheese or my Slow Cooker Feta & Tomato Pasta.

Is this recipe vegetarian?

Yes, if you use a vegetarian Parmesan cheese alternative.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Creamy Courgette Pasta {20 Minute Meal}

This vegetarian pasta dish is light, fresh and ready in 20 minutes. A simple but special midweek winner, Creamy Courgette Pasta is nutritious and super tasty.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 589kcal

Author Sarah Rossi

Ingredients

2 tbsp Olive oil
300 g Spaghetti or linguine
1 kg Courgettes Chopped into small cubes
200 g Garlic and herb cream cheese
1 Lemon Zest and juice
100 g Parmesan cheese Grated (Or vegetarian alternative)
Salt and freshly ground black pepper

Instructions

Heat the oil in a large frying pan or better, a saute pan, over a medium to high heat. Add the courgettes and cook for 10-15 minutes.
While the courgette is cooking, boil a pan of well salted water and cook the spaghetti according to the pack instructions.
When the courgettes are softened and starting to blacken around the edges turn off the heat.
When the pasta is cooked, drain it BUT RESERVE A CUPS OF THE COOKING WATER!
Return the drained pasta to the pan, add the cooked courgettes, the cream cheese, zest of the lemon and the juice of HALF the lemon, the cup of water you saved plus Parmesan cheese and salt and pepper.
Stir vigorously until the cheeses are melted and everything is combined. Taste and add more lemon juice if needed.

Notes

Courgettes – You could use frozen courgettes here but they will take slightly longer to cook until all of the water has evaporated.

Pasta – Use any pasta shape you prefer.

Nutrition

The post Creamy Courgette Pasta {20 Minute Meal} appeared first on Taming Twins.

Spinach and Ricotta Cannelloni

Sarah Rossi — Tue, 15 Apr 2025 09:30:00 +0000

Spinach and Ricotta Cannelloni is an easy baked pasta recipe. It’s vegetarian, simple to make and absolutely delicious. Creamy, cheesy goodness!

The flavours in this Spinach and Ricotta Cannelloni are just divine. It’s an easy veggie pasta dish, but really it tastes way more special than that.

For this we’re making a instant but rich tomato sauce, mixing a creamy, cheesy filling that we then fill the cannelloni pasta with, then the oven does the work for us.

It’s easier than you might think, and there’s the option of prepping it ahead of time, so we can just pop it in the oven when needed.

Why you’ll love this Spinach and Ricotta Cannelloni recipe

A special and impressive pasta recipe

Make ahead for convenience

A vegetarian, hearty, delicious dish

What is Cannelloni?

Cannelloni is a traditional Italian pasta that is essentially a large tube.

The name of the pasta type is also the same as the dish itself, just like lasagne.

It’s also the same principle as lasagne – sauce layered with pasta and cooked together, except here the tubes are filled and then baked, with tomato sauce surrounding them to cook in (see below how to fill the cannelloni).

Spinach and ricotta are popular fillings when making vegetarian cannelloni, but you can make it with meat too if you like – why not try it with a ragu?

Spinach & Ricotta Cannelloni Ingredients

Cannelloni – The recipe uses a standard sized pack
Spinach – You can use fresh or frozen spinach for this recipe. See the notes below for more details on what to do with both
Tinned tomatoes – Go for good quality as it makes all the difference
Garlic powder – Be sure to use garlic POWDER not garlic SALT. Very different!
Dried oregano – You can use fresh if you prefer, but you will need to double the amount
Honey – You can use sugar if you don’t have any
Dried chilli flakes – Please add this even if you think you don’t like spice, it just adds a lovely warmth
Olive oil
Sea salt and freshly ground black pepper – Season generously
Ricotta cheese – You can use low fat ricotta if you prefer but the sauce may be a little less creamy
Mozzarella – I used that pre-grated Mozzarella for this (rather than buffalo mozzarella) as it’s quick and easy to sprinkle. You can use whichever you have
Parmesan cheese – Parmesan cheese is optional, but I try to use it if we have it available as it adds a lovely flavour. Grana Padano is a good, slightly cheaper alternative to Parmesan
Fresh basil – To garnish

Fresh spinach vs frozen

Whichever you go for, make sure you drain it very well! It holds a lot of water and could make your dish quite watery if you don’t.

For fresh spinach: Wilt the spinach before you mix it with the cheese filling by placing it in a colander, pouring boiling water over it and pressing it down to get as much moisture out as possible.

For frozen spinach: Leave it to defrost thoroughly in a colander before using (or microwave), which will allow the excess frozen water to drain. Then do the same as above – press it down with clean hands to squeeze as much moisture out as possible.

How to make Spinach and Ricotta Cannelloni

1. Soak and squeeze the spinach to prepare it.

2. Drain the liquid from the tinned tomatoes and mix it with the other sauce ingredients in a bowl.

3. Mix the cheese filling ingredients together, including the spinach.

4. Add a layer of tomato sauce to your oven dish.

5. Fill your cannelloni with the cheese mixture (see notes below).

6. Add the filled cannelloni to a dish.

7. Add another layer of your tomato sauce.

8. Top with the remaining mozzarella cheese and bake according to the recipe below. Garnish with basil and serve.

Substitutions

Filling – You can fill the cannelloni with your favourite pasta sauce. Why not try a bolognese?
Vegan – You can use vegan cheeses if you prefer
Gluten free – Use GF cannelloni if you need this as a gluten free recipe

Leftovers & Storing

In the fridge You can keep leftovers in the fridge for up to 3 days. Reheat thoroughly in the microwave, oven or hob when eating again.

In the freezer Why not make one dish for now and another for the freezer? Simply make it up to the point of baking, cover well, label and freeze for another day. Then bake it from frozen or defrost first and bake as normal.

Freezing leftovers is fine, although it won’t be quite as good when reheated as it can be a little dry after freezing.

How to fill cannelloni tubes

The easiest (and least messiest!) method for filling cannelloni is with a piping bag.

Simply stuff the bag with the cheesy filling, chop the end off and squeeze into each tube until filled.

If you don’t have piping bags, you can use a teaspoon and clean hands to fill up the tubes instead.

More delicious vegetarian pasta recipes…

One Pot

Easy Macaroni Cheese {One Pan}

One Pot

Halloumi & Butternut Squash Orzo Bake

Under 30 minutes

Creamy Courgette Pasta {20 Minute Meal}

Pasta

Tomato and Basil Pasta {Easiest Ever Recipe!}

FAQs

Can you make this recipe with other types of pasta?

I have made a shortcut version of this recipe by doing a pasta bake-style dish. See my Spinach and Ricotta Pasta Bake recipe here.

ALSO I have created a Slow Cooker Spinach and Ricotta Lasagne for busy days too.

How to do I make sure this doesn’t dry up?

Make sure your pasta is fully covered with sauce and cheese. If it’s starting to look overcooked on top before the filling is ready, cover the dish with foil and bake on.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Spinach & Ricotta Cannelloni {Really Easy Recipe!}

This easy Spinach and Ricotta Cannelloni recipe is vegetarian, simple to make and absolutely delicious. Creamy, cheesy goodness that’s so hearty. Make one for today and one for the freezer for a future win!

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 626kcal

Author Sarah Rossi

Ingredients

250 g Dried cannelloni
450 g Spinach See notes

For the tomato sauce:

800 g Tinned tomatoes Sieved
1 tbsp Tomato puree
2 tsp Garlic powder
1 tsp Dried oregano
1 tbsp Honey
1/2 tsp Dried chilli flakes Or more, to taste
2 tbsp Olive oil
Sea salt and freshly ground black pepper

For the ricotta sauce:

250 g Ricotta cheese
100 g Mozzarella Grated
2 tsp Garlic powder
50 g Parmesan Grated | Optional
Sea salt and freshly ground black pepper

For the topping:

150 g Mozzarella Grated

To garnish:

20 g Fresh basil

Instructions

Preheat the oven to 200℃ fan/220℃/Gas Mark 7.
Wilt and drain the spinach thoroughly (see notes).
Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve. Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
In another bowl, mix the cheese filling ingredients together, along with the spinach, and stir thoroughly but gently.
Add half the tomato sauce into the bottom of your baking dish, evenly distributed.
Fill your cannelloni tubes one at a time with the cheese and spinach mixture using a piping bag or teaspoon, and place them on top of the tomato sauce in the baking dish.
Pour over the remaining tomato sauce evenly, and the rest of the mozzarella.
Bake for 35-40 minutes or until the cheese is golden and bubbling and the pasta is cooked through.
Sprinkle with fresh basil and serve.

Notes

Spinach: If you’re using fresh spinach, wilt it by placing it in a colander, pouring boiling water over it and pressing it down to get as much moisture out as possible. If you’re using frozen spinach, leave it to defrost thoroughly in a colander before using, then press it down with clean hands to squeeze as much moisture out as possible

Filling the cannelloni: The easiest (and least messiest!) method for filling cannelloni is with a piping bag. Simply stuff the bag with the cheesy filling, chop the end off and squeeze into each tube until filled. If you don’t have piping bags, you can use a teaspoon and clean hands to fill up the tubes instead

To freeze: Why not make one dish for now and another for the freezer? Simply make it up to the point of baking, cover well, label and freeze for another day. Then bake it from frozen or defrost first and bake as normal

Nutrition

The post Spinach and Ricotta Cannelloni appeared first on Taming Twins.