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Spinach and ricotta cannelloni recipe for two
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Effortless budget-friendly cannelloni for two, as delicious as a restaurant's.
Ingredients:
  • 125ml passata
  • 300g ricotta (low-fat, if desired)
  • 125g frozen chopped spinach, thawed
  • 20.00 ml chopped flat-leaf parsley
  • 20.00 ml chopped basil
  • 30.00 ml grated parmesan
  • Salt and cracked black pepper
  • 2 fresh lasagne sheets
  • 82.50 ml tomato passata, extra
  • 125.00 ml grated low fat mozzarella
  • 40.00 ml grated parmesan, extra
  • Green salad, to serve
Instructions:
  • Preheat the oven to 190C and grease a 20cm square ovenproof dish. Spread the tomato passata evenly over the base.
  • Combine ricotta, spinach, parsley, basil, parmesan, salt, and pepper in a large bowl, and mix together.
  • Cut each lasagne sheet in half crosswise. Spread 1/3 cup of ricotta mixture along the length of each sheet and roll them up into tubes. Place the 4 tubes side by side in the dish. Coat with extra tomato passata, sprinkle with cheeses, and bake for 25 minutes until golden. Serve with salad.

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