Ricotta & Spinach Cannelloni Recipe

Ricotta & Spinach Cannelloni Recipe

  • 200g cannelloni*
  • 250g frozen spinach
  • 250g low-fat ricotta cheese
  • 500g low-fat cottage cheese
  • 1 tsp ground nutmeg
  • 575g tomato pasta sauce*
  • 1 tbsp finely grated parmesan or gruyere cheese
  • 2 tbsp grated tasty cheese
  1. Cook cannelloni in salted boiling water for 4mins. Drain and set aside.
  2. Cook frozen spinach in a saucepan or microwave until just tender.
  3. Combine spinach, ricotta cheese, cottage cheese and nutmeg in a medium bowl.
  4. Preheat oven to 190 degrees celcius.
  5. Pour half of the pasta sauce into a shallow 2-litre oven-proof dish.
  6. Fill cannelloni with spinach mixture and place in dish.
  7. Pour the rest of the sauce on top of cannelloni and sprinkle with parmesan and tasty cheese.
  8. Bake in preheated oven for 20 mins or until pasta is tender.

Seves 4

* I use Barilla La Collezione Cannelloni and Leggo’s bolognese pasta sauce. You can use any of your favourites.

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{ 4 comments }

4 Responses to “Ricotta & Spinach Cannelloni Recipe”

  1. Shannon says:

    Looks delicious!!

  2. Megan says:

    Try sprinkling some pine nuts on the top before you put it in the oven. Thats what I do with mine! Delicious!

  3. Salihan says:

    That’s a clever idea, Megan! I never thought of that. It’ll add that nice crunch. I’ll do that next time!

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