Goats Cheese Cannelloni Recipe with Cottage Cheese and Spinach
Cannelloni is probably the grand-daddy of pasta bakes; this goats cheese cannelloni recipe combines soft chevre cheese with cottage cheese and spinach. It is topped with a simple tomato sauce, mozzarella and parmesan cheese and baked until utterly delicious!
Servings 2 Servings
Calories 693kcal
Ingredients
- 100 g Cannelloni Tubes 6-8 Total
- 200 g Baby Spinach 6-7 Cups
- 150 g Cottage Cheese ⅔ Cup
- 125 g Soft Goats Cheese ½ Cup
- 1 Egg Yolk
- Pinch Fresh Nutmeg
- 150 ml Tomato Passata ⅔ Cup
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Basil
- 125 g Fresh Mozzarella 4oz
- 25 g Pecorino Cheese ¼ Cup
- Salt to Taste
- Pepper to Taste
Instructions
- Heat a large 24cm or 10" saucepan over a medium heat and add the washed spinach, pop on a lid and wilt the spinach right down, this should take 5-6 minutes. Then spread it out on a baking tray and allow it to cool completely.
- Whilst the spinach is cooling, take the cottage cheese and goat's cheese and mix them together, you can do this by hand or in a mixer.
- Press the moisture out of the spinach and finely chop it, then add it to the cottage cheese filling.
- Add the egg yolk, nutmeg and then mix again to combine. Taste and season with salt and pepper as required.
- Place this mix in a piping bag with a nozzle about the same size as the cannelloni tubes. Fill the cannelloni tubes and lay them into the base of a 20cm x 15cm (8x6") casserole dish.
- Add the dried herbs to the passata, stir and season with salt and pepper to taste, then pour this over the cannelloni tubes.
- Cut the mozzarella into 6 slices and place on top of the passata.
- Grate and sprinkle over the Pecorino cheese.
- Transfer to the oven and bake at 180°C or 350°F for 35-40 minutes. Allow to cool for 5-10 minutes before serving.
Nutrition
Serving: 1 | Calories: 693kcal | Carbohydrates: 50g | Protein: 46g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Cholesterol: 188mg | Sodium: 1348mg | Fiber: 5g | Sugar: 6g
