Spinach and Ricotta Cannelloni

Serves: 4 with a side, or 2 to 3 on its own
Prep Time: 30 min
Cook Time: 30 min


  • 200g Chopped Steamed Spinach
  • 250g Ricotta
  • 1 Garlic Clove Crushed
  • 70g grated mozzarella
  • 1 Onion Finely Chopped
  • 2 Small Peppers Chopped
  • 8 Cannelloni Tubes
  • 500g Passata
  • Salt and Pepper for Seasoning
  • Basil and Oregano for taste


  1. Preheat the oven to 180°C
  2. Fry garlic and onion on a high heat till slightly brown
  3. Add the peppers and cook till they start to brownonions,garlic peppers
  4. Add the passata and bring to a simmer
  5. Season to taste with the salt, pepper, basil and oregano
  6. Simmer for about 10 mins until the sauce thickens then remove from the heat
  7. Combine the steamed spinach with the ricotta, salt, pepper and basilRicotta mixture
  8. Fill the cannelloni tubes with the ricotta mixture, making sure they are well filled*
  9. Spoon some of the sauce onto the base of the dish
  10. Arrange the filled tubes side by side so they are tightly packedStuffed tubes in dish.jpg
  11. Pour the rest of the sauce on the tubes
  12. Sprinkle the grated cheese on top
  13. Cover with foil and bake for 20 mins on
  14. remove the foil and bake for a further 5 – 10 mins or until golden

Tip : This can be enjoyed on its own or with a side salad

*Using a piping bag to fill the tubes makes this a lot easier, but if you don’t have one of these a freezer bag with the corner snipped off will work just as well.




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