Spinach & Ricotta Cannelloni

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"From our Saturday Newspaper The Weekend West. Times are estimated. The trick with this dish is you are using fresh lasagne sheets instead of the dried cannelloni which you have to par cook to make flexiable"

Original is 4 servings


  • Serving Size: 1 (393.5 g)
  • Calories 480.1
  • Total Fat - 28.9 g
  • Saturated Fat - 18.1 g
  • Cholesterol - 85.8 mg
  • Sodium - 1799.4 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 6.4 g
  • Protein - 45 g
  • Calcium - 1477.2 mg
  • Iron - 4.1 mg
  • Vitamin C - 32.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat a little oil in a wide pan and add the leaves and toss them around until they have wilted, then slide them into a medium bowl and then add the ricotta, herbs, nutmeg and lots of seasoning.

Step 2

Lay out a lasagne sheet with the short side facing you and lay out a sasage of filling on the edge going to both edges and roll up until all enclosed and then cut it off.

Step 3

Repeat until all the filling has been used up.

Step 4

Combine the passata and water and season that well and the spoon a layer on to the base of a ovenproof dish and then add the cannelloni and then pour over the rest of the passata mix and then scatter over the parmesan and bake in a 180C oven until all is bubbling and golden brown.


No special items needed.

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