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Spinach and ricotta cannelloni
Spinach and ricotta cannelloni
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Easy and delicious spinach and ricotta cannelloni using fresh lasagne sheets instead of individual tubes. Kid-friendly, veggie-packed, and always a hit - perfect for busy nights. Serve with salad or carrot sticks and cherry tomatoes. Variations with meat fillings available in notes.
Ingredients:
  • 250ml passata
  • 600g ricotta (low-fat, if desired)
  • 250g frozen chopped spinach, thawed
  • 40.00 ml chopped flat-leaf parsley
  • 40.00 ml chopped basil
  • 20g parmesan
  • salt and cracked black pepper
  • 4 fresh lasagne sheets
  • 187.50 ml Mutti tomato passata, extra
  • 250.00 ml grated low fat mozzarella
  • 25g parmesan
  • green salad, to serve
Instructions:
  • Preheat your oven to 190C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish, then pour in the tomato passata, spreading it evenly over the base.
  • Combine ricotta, spinach, parsley, basil, parmesan, salt, and pepper in a large bowl, stirring until well mixed.
  • Cut lasagne sheets in half crosswise. Spread 1/3 cup of ricotta mixture along the length of each sheet and roll up to form 8 tubes. Place tubes in the dish. Top with extra tomato passata. Sprinkle with cheeses. Bake for 25 minutes until golden. Serve with salad.

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