Spinach and Ricotta Cannelloni

Written By clare stevenson
 

An all time favourite in every household. This version of cannelloni has carbs, healthy fats, calcium, iron and protein and is so easy to make for your family.

Ingredients

  • 300g lasagne sheets

  • 500g baby spinach leaves, chopped

  • 600g ricotta

  • 3tbsp finely chopped parsley

  • pinch of ground nutmeg

  • 2 2/3 cups passata

  • 1/2 cup vegetable stock

  • 1/3 cup finely grated parmesan

Method

  • Preheat the oven to 180 degrees celsius. Oil a shallow 2 litre oven proof dish.

  • Boil or steam the spinach until wilted, drain and rinse under cold water. Squeezing out any excess liquid.

  • Place spinach, ricotta, herbs and nutmeg in a large bowl; stir to combine. Spoon mixture evenly onto one lasagne sheet at a time. Rolling them up and placing in the oiled dish.

  • Combine passata and stock in a jug. Pour over the filled lasagne sheets in the dish to cover. Sprinkle with the parmesan on top. Cover dish tightly with foil and place on an oven tray.

  • Bake for 50 minutes. Remove foil; bake for a further 10 minutes until golden. Cook for 10 minutes and serve with a simple garden salad.


Serves 4



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