Spinach and Ricotta Cannelloni

Name: Spinach and Ricotta Cannelloni
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 500g fresh spinach, wilted and squeezed dry; 500g ricotta; 100g parmesan, grated; 2 eggs; 1/2 tsp nutmeg; salt and pepper to taste; 16 cannelloni tubes, dried; 2 jars (700g each) passata or napoli sauce; 200g mozzarella, grated

Oven-baked Australian-style pasta rolls, filled with spinach and ricotta and baked in a rich napoli sauce.

Total time

70 min

Prep

25 min

Cook

45 min

Difficulty

medium

Cuisine

Australian

vegetarian

Ingredients

500gfresh spinach, wilted and squeezed dry

500gricotta

100gparmesan, grated

2eggs

1/2 tspnutmeg

salt and pepperto taste

16cannelloni tubes, dried

2 jars (700g each)passata or napoli sauce

200gmozzarella, grated

Instructions

Mix spinach, ricotta, half the parmesan, eggs and nutmeg. Season.

Fill cannelloni tubes with spinach mixture.

Spread a layer of passata in a baking dish.

Lay cannelloni on top. Cover with remaining passata.

Scatter mozzarella and remaining parmesan. Bake at 180°C for 40-45 minutes.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

531

Protein

44.4g

Fat

35g

Carbs

11.2g

Fiber

2.8g

Sodium

935mg

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