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Spinach and Ricotta Cannelloni
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
1
Mix spinach, ricotta, half the parmesan, eggs and nutmeg. Season.
2
Fill cannelloni tubes with spinach mixture.
3
Spread a layer of passata in a baking dish.
4
Lay cannelloni on top. Cover with remaining passata.
5
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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