Squash, spinach and ricotta cannelloni

7 INGREDIENTS • 9 STEPS • 1HR

Squash, spinach and ricotta cannelloni

Recipe

5.0

1 rating
Introducing your new Italian favourite: a recipe for squash, spinach and ricotta cannelloni. This comforting dish can be served with a leafy green salad or seasonal greens.
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Introducing your new Italian favourite: a recipe for squash, spinach and ricotta cannelloni. This comforting dish can be served with a leafy green salad or seasonal greens.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR

Total time

Ingredients

Servings
4
400 g
sliced butternut squash
200 g
spinach
250 g
M&S ricotta
12
lasagne sheets
500 g
M&S classic tomato everything sauce
210 g
M&S classic everything bechamel sauce
to taste
grana padano, grated
optional

Nutrition per serving

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Calories
666kcal
Fat
23.2 g
Saturates
5.6 g
Sugars
8.3 g
Salt
1410.7 mg
Love This Recipe?
Add to plan
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Squash, spinach and ricotta cannelloni
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
In a baking tray, drizzle 2 tbsp olive oil over the butternut squash slices (400 g). Season with salt and pepper.
step 2
Roast in a pre-heated oven at 200°C/180°C fan/gas mark 6 for 20 minutes, or until soft. Allow to cool.
step 3
Microwave the spinach (200 g) as per packet instructions. Squeeze out the water, and roughly chop the cooked spinach.
step 4
Mix together the spinach, ricotta (250 g) and butternut squash, seasoning to taste.
step 5
Cook the lasagne sheets (12) in salted boiling water for 5 minutes. Remove and lay each sheet out onto a clean cloth.
step 6
Allow 1 large tbsp of squash, spinach and ricotta filling per sheet, and spoon into the centre of the sheet widthways. Fold one edge over the filling so there is a slight overlap where the pasta joins together.
step 7
Spoon half the M&S classic tomato everything sauce (250 g) onto the base of a baking tray. Arrange the rolled pasta on top.
step 8
Spoon over the remaining M&S classic tomato everything sauce (250 g) and pour the béchamel sauce (210 g) over the top. Optionally, here you can grate over some Grana Padano cheese (to taste).
step 9
Bake at 200°C/180°C fan/gas mark 6 for 20 minutes until golden and bubbling.
step 9 Bake at 200°C/180°C fan/gas mark 6 for 20 minutes until golden and bubbling.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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