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Blue cheese cannelloni

Blue cheese cannelloni

Total Time
1 hr 25 min
20 min
1 hr 5 min



250 g, button variety, quartered

Canned diced tomatoes

800 g, (buy 2 x 400g cans)

Dried oregano

1½ tsp

Fresh basil

1 tbs, finely chopped

Red wine vinegar

2 tsp

Baby spinach

300 g

Low-fat ricotta cheese

200 g, smooth variety

Grated parmesan cheese

¾ cup(s), (60g)

Blue vein cheese

40 g, crumbled

Egg yolk

2 medium

Ground nutmeg

¼ tsp

Dry pasta

180 g, cannelloni variety

Mixed salad leaves

2 cup(s)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook mushrooms, stirring, for 5-6 minutes or until soft. Add tomatoes, oregano, basil and vinegar and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until thick.
  2. Preheat oven to 200°C. Cook spinach in a large saucepan of boiling water for 30 seconds or until just wilted. Drain and refresh under cold water. Using your hands, squeeze as much moisture from spinach as possible. Coarsely chop. Combine spinach, ricotta, ½ cup (40g) parmesan, blue cheese, egg yolks and nutmeg in a large bowl. Season with salt and pepper.
  3. Spoon cheese mixture into cannelloni tubes until they are half full. Spread ½ cup (125ml) of the tomato sauce over base of a 1.5 litre (6-cup) baking dish. Arrange cannelloni in a single layer on top and cover with remaining tomato sauce. Sprinkle with remaining parmesan cheese. Cover dish with foil and bake for 20 minutes. Remove foil and bake for a further 20 minutes or until pasta is tender and top is light golden. Serve with salad leaves.


Tip: Suitable to freeze. Wrap unbaked cannelloni in baking dish in foil, for up to 1 month. Allow to thaw in fridge overnight before continuing to cook as per recipe.