Spinach And Cheese Cannelloni

By The Weekly  , , , ,

August 12, 2016

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  • Prep: 5 mins
  • Cook: 45 mins
  • Yields: 2 Servings


250 g frozen spinach, thaw

250 g fresh ricotta cheese (buy from supermarkets)

50 g grated parmesan cheese

Salt, to taste

100 g dried cannelloni tubes

400 g thick tomato paste or puree (use canned)

1 tsp caster sugar

10 basil leaves, slice finely

Ground black pepper

Cos lettuce and olive tapenade, to serve


1Preheat oven at 180 C. Meanwhile, squeeze spinach to remove excess liquid. Put in a bowl with ricotta cheese and half the parmesan. Season to taste with salt; stir to combine.

2Fill the cannelloni tubes with the ricotta filling then place on a small baking dish.

3Pour the tomato paste into a bowl; add sugar, basil and a generous sprinkling of black pepper. Stir to combine. Spoon the tomato mixture over the cannelloni tubes and bake in the oven for 30 mins.

4Remove baking dish from oven and sprinkle the remaining parmesan over the cannelloni. Return to the oven for a further 15 mins.

5Serve with cos lettuce and olive tapenade.

Photo: Bauers/John Paul Urizar

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