Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

7 Ingredients

Number of servings
4
  • 4 sheet fresh lasagne, cut into thirds
  • 1 bunch broccoli, steamed (to serve, optional)
  • 3/4 cup parmesan , finely grated (save 1/4 cup finely grated)
  • 540grams bolognese pasta sauce
  • 500grams fresh ricotta
  • 1 cup tasty cheese, grated
  • 500grams frozen spinach, thawed

Method

Step 1 of 3

Preheat oven to 200°C. Grease a 10-cup capacity lasagne dish. Place spinach in a sieve and, using your hands, squeeze out as much liquid as possible. Roughly chop and place in a bowl. Stir in ricotta and Parmesan and season.

Step 2 of 3

Spoon 1/3 cup of spinach mixture along one long edge of one pasta piece. Roll up to enclose and place in prepared dish. Repeat with remaining filling and pasta.

Step 3 of 3

Combine sauce and 1/2 cup water in a bowl. Spoon over pasta rolls. Combine cheeses and sprinkle over. Bake for 30 minutes or until pasta is cooked through and cheese is golden. Stand for 10 minutes. Garnish with herbs. Serve with broccoli, if liked.

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