Pasta & rice / RICETTI
Maltese household ricotta and spinach cannelloni
Ricotta and spinach filled pasta baked in sauce.
◷ 80 min / 6 servings
Method
- Wilt spinach, squeeze dry and chop. Mix with ricotta, egg, half the cheese and seasoning.
- Simmer passata, water, garlic and oil for 10 minutes.
- Fill tubes and arrange over half the sauce in a dish. Cover with remaining sauce and cheese.
- Cover and bake 35 minutes at 190°C, or 170°C fan. Uncover another 10–15 minutes until pasta and filling are cooked.
✳ From the kitchen
An Italian-origin dish adopted into Maltese household cooking traditions.
Tradition reference
Mill-Kċina taz-Zija · Traditional Maltese household pasta preparations ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.