Spinach and Ricotta Cannelloni


Spinach is a good source of zinc, iron and calcium.  Eating spinach helps your eyes, muscles, bones and blood pressure.  Ricotta absorbs calcium and vitamin B.


For the filling

400g light ricoota cheese

500g frozen spinach thawed and moisture removed

For the tomato Sauce

2 canned tomatoes

1 onion

1 tablespoon olive oil

2 crushed garlics

For the Cannelloni

6-8 Fresh Lasagne sheets

30g parmesan cheese

Italian herbs to sprinkle



For the Sauce

In a pan add the oil and fry the onions until soft.  Add the garlic and fry for 30seconds.

Add the tomatoes and bring to the boil, reduce the heat to low and simmer for 25-30 minutes.

For the Filling and Cannelloni

Preheat oven to 180ºc if using fan force.

Put the ricotta in the bowl and add the spinach.  Mix until well combined.

Cut the lasagne sheets in half.  Using the longer side, add the spinach and ricotta and roll and place on a tray.

Once completed. pour a bit of the tomato sauce on a baking dish to let the cannelloni cook in the bottom.  Place the cannelloni’s and pour the remaking sauce, making sure you cover all the edges.

Sprinkle Parmesan cheese and Italian herbs  on the cannelloni and bake for 30 minutes or until cooked.


Dish serves 4


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Pasta with Pesto and Meatballs