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Cheesy Spinach Cannelloni
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 1 bunch spinach, trimmed and washed
  • 500g fresh ricotta
  • 1 cup grated cheddar
  • A pinch of nutmeg
  • 1 375g package of lasagna sheets
  • 1 575g jar of pasta sauce
  • 1/2 cup grated cheddar, extra

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1) Preheat oven to 180°C. Ensure spinach is fully rinsed and drained of rinse water. Add it to a saucepan and cook, covered, over a low heat for 1-2 minutes or until wilted. Set aside to cool in a bowl.
2) Combine the ricotta, cheddar and nutmeg in a bowl. Once the spinach is fully cooled, squeeze out any excess water and finely chop it. Then add it to the ricotta mixture and mash all ingredients together.
3) On a flat surface, lay out your first lasagna sheet. Spread 1/4 cup of the mashed mixture across the short side of the sheet and roll it into a tube shape. Repeat with the remaining lasagna and mixture, to make 8 tubes.
4) Spread a thin layer of the pasta sauce over the base of a shallow ovenproof dish. Arrange the cannelloni tubes in a row on top of the sauce. Then coat the batch with the remaining sauce and sprinkle with the extra cheese. Bake for 40 minutes or until golden.

Feel free to add shredded chicken or blocks of tofu throughout the dish for a fuller flavour!

Suitable for these diets:


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