Famous Italian Receipe

Spinach & Ricotta CANNELLONI





The cannelloni stuffed’m a first classic dish of Italian cuisine .

Made with egg pasta can be stuffed with the filling it is most preferred , for example spinach and ricotta or ragù bolognese.




4 Servings





  • 1 cup (250ml) tomato passata
  • 600g ricotta (low-fat, if desired)
  • 250g frozen chopped spinach, thawed
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped basil
  • 1/4 cup (20g) grated parmesan
  • salt and cracked black pepper
  • 6 fresh lasagne sheets
  • 3/4 cup tomato passata, extra
  • 1 cup grated low fat mozzarella
  • 1/3 cup (25g) grated parmesan, extra
  • green salad, to serve






  • Step 1
    Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato passatta, spreading evenly over base.
  • Step 2
    Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine.
  • Step 3
    Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad.


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