Spinach and ricotta Cannelloni

Total Time 45 minutes
Course dinner, Main Course
Servings 4


  • 400 g Reduced-fat ricotta cheese
  • 500 g frozen spinach thawed
  • 2 cloves garlic clove grated
  • 2 tbsp fresh basil leaves chopped
  • ¼ cup parmesan cheese grated
  • 4 fresh lasagne sheets
  • 1 ¾ cup 400g tin diced tomatoes
  • ½ cup Reduced fat cheddar cheese grated


  • Preheat oven to 190°C
  • Grease oven proof tray and pour in 1 cup tomato passata, spreading evenly over the base
  • Microwave frozen spinach for 3 minutes with 2 tbsp of water
  • Mix spinach, ricotta, basil, parmesan, and garlic in a large bowl
  • Cut each lasagne sheet in half crosswise. Place 1/3 cup of ricotta mixture along the length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes
  • Lay tubes side by side in the oven tray
  • Pour remaining tomato passata over the tubes and sprinkle over the cheese
  • Cook for 25 minutes or until golden brown


Calories: 320kcalCarbohydrates: 31gProtein: 25gFat: 8gSodium: 602mgFiber: 10gCalcium: 685mg
Tried this recipe?Let us know how it was!