The Seated Cook

Simple, healthy, vegetarian food

Tomato Enchiladas In A Spinach Ricotta Sauce

1 Comment

Re-blogging this wonderful recipe of Dimple’s, love how she combined Italian and Mexican elements. I recently made it, sticking to the recipe except for adding some beans in, and it was delicious!

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Shivaay Delights


Now you’re thinking having looked at the picture above, has she made enchiladas or spinach & ricotta cannelloni? Well I’ve done it again! I’ve combined two classic Italian and Mexican dishes to form one superb fusion dish that will leave your tastebuds wanting more. Also you will all have noticed that instead of the spinach & ricotta mixture being in the enchiladas as it is meant to be in cannelloni! I’ve swapped it around! This way you still get a kick from the chilli tomato sauce inside the enchilada but more importantly it is smothered in a vibrant fresh green spinach sauce that really blew me away as it came bubbling out of the oven. This creamy garlic tomatoey taste sensation is not to be missed!


300g baby spinach
250g ricotta cheese
430g tomato passata
1 small white onion chopped
2 cloves garlic crushed
1 tbsp olive oil

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Author: theseatedcook

I enjoy cooking simple, healthy, vegetarian meals.

One thought on “Tomato Enchiladas In A Spinach Ricotta Sauce

  1. Scrumptious! What a great fusion idea.

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