Mains, Vegetarian

Spinach & Ricotta Cannelloni

Step 1 of 7

Place spinach in cooking pot. Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM and set time to 1 minute. Select START/STOP to begin cooking (the unit will steam for approx. 4 minutes, before countdown time begins).

Ingredients

400g baby spinach
2 tablespoons olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
NADA Salt and ground black pepper, as desired
2 cans (400g each) chopped tomatoes
500g ricotta
40g finely grated Parmesan or vegetarian equivalent
15g basil leaves, chopped
1/4 teaspoon freshly grated nutmeg
250g dried cannelloni tubes
2 balls mozzarella (125g each), drained, roughly torn
NADA

Step 2 of 7

When cooking is finished, open the lid and remove spinach from cooking pot and place in a colander or sieve. Allow to cool, then press or squeeze to extract as much liquid from the spinach as possible. Then roughly chop and set aside.

Ingredients

400g baby spinach
2 tablespoons olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
NADA Salt and ground black pepper, as desired
2 cans (400g each) chopped tomatoes
500g ricotta
40g finely grated Parmesan or vegetarian equivalent
15g basil leaves, chopped
1/4 teaspoon freshly grated nutmeg
250g dried cannelloni tubes
2 balls mozzarella (125g each), drained, roughly torn
NADA

Step 3 of 7

Wipe out the pot and dry. Flip the SmartSwitch to AIR FRY/HOB. Select SEAR/SAUTÉ and set to 4. Add oil to cooking pot. Allow oil to preheat for 2 minutes. Add onion, garlic, a pinch of salt and cook, stirring regularly, until soft for about 4 minutes. Stir in chopped tomatoes and cook for 5 minutes stirring regularly. Select START/STOP to stop cooking.

Ingredients

400g baby spinach
2 tablespoons olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
NADA Salt and ground black pepper, as desired
2 cans (400g each) chopped tomatoes
500g ricotta
40g finely grated Parmesan or vegetarian equivalent
15g basil leaves, chopped
1/4 teaspoon freshly grated nutmeg
250g dried cannelloni tubes
2 balls mozzarella (125g each), drained, roughly torn
NADA

Step 4 of 7

In a large bowl, stir together the ricotta, Parmesan, basil, nutmeg, salt, pepper and spinach. Spoon mixture into a large piping bag and pipe into the cannelloni tubes.

Ingredients

400g baby spinach
2 tablespoons olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
NADA Salt and ground black pepper, as desired
2 cans (400g each) chopped tomatoes
500g ricotta
40g finely grated Parmesan or vegetarian equivalent
15g basil leaves, chopped
1/4 teaspoon freshly grated nutmeg
250g dried cannelloni tubes
2 balls mozzarella (125g each), drained, roughly torn
NADA

Step 5 of 7

Place filled cannelloni tubes in cooking pot, arranging them in a layer on top of the tomato sauce, ensure they are coated in sauce. Scatter the mozzarella on top.

Ingredients

400g baby spinach
2 tablespoons olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
NADA Salt and ground black pepper, as desired
2 cans (400g each) chopped tomatoes
500g ricotta
40g finely grated Parmesan or vegetarian equivalent
15g basil leaves, chopped
1/4 teaspoon freshly grated nutmeg
250g dried cannelloni tubes
2 balls mozzarella (125g each), drained, roughly torn
NADA

Step 6 of 7

Close the lid and flip the SmartSwitch to RAPID COOKER. Select STEAM AIR FRY, set temperature to 200˚C and set time to 12 minutes. Select START/STOP to begin cooking (the unit will STEAM for approximately 6 minutes, before countdown time begins).

Ingredients

400g baby spinach
2 tablespoons olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
NADA Salt and ground black pepper, as desired
2 cans (400g each) chopped tomatoes
500g ricotta
40g finely grated Parmesan or vegetarian equivalent
15g basil leaves, chopped
1/4 teaspoon freshly grated nutmeg
250g dried cannelloni tubes
2 balls mozzarella (125g each), drained, roughly torn
NADA

Step 7 of 7

When cooking is complete, leave to stand with the lid closed for 5 minutes. Open lid, carefully remove the pot and serve cannelloni hot.

Ingredients

400g baby spinach
2 tablespoons olive oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, crushed
NADA Salt and ground black pepper, as desired
2 cans (400g each) chopped tomatoes
500g ricotta
40g finely grated Parmesan or vegetarian equivalent
15g basil leaves, chopped
1/4 teaspoon freshly grated nutmeg
250g dried cannelloni tubes
2 balls mozzarella (125g each), drained, roughly torn
NADA

Mains, Vegetarian

Spinach & Ricotta Cannelloni

Recipe by Ninja Kitchen

Tip: Cooking Mode