Spinach & Ricotta Cannelloni


  • 410g tin diced tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup red wine
  • 500g ricotta
  • 200g chopped spinach
  • 2 tsp powdered stock
  • 1 packet fresh lasagne sheets
  • 200g grated cheddar
  • 1/4 cup cream

To make your tomato sauce, put the tomatoes, red wine and tomato paste into a saucepan and simmer for 10 minutes. Set aside. Mix ricotta, spinach and stock in a bowl until well combined then set aside. Lay out one of your pasta sheets and divide into three sections where it is folded. Using one section of your pasta sheet at a time, add 2 heaped spoonfuls of your ricotta filling to the pasta and roll into a sausage roll shape. Place in long rectangular baking dish and continue to make cannelloni until your baking dish is covered in cannelloni tubes. Do not stack! Add your tomato sauce then top with grated cheddar. Pour the cream evenly over your dish and bake for 25 – 30 minutes in a moderate oven. Serve with a leafy green salad and perhaps some garlic bread. Enjoy!


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