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Photo of Spinach, pancetta and ricotta cannelloni by WW

Spinach, pancetta and ricotta cannelloni

PersonalPoints™ per serving
Total Time
1 hr 5 min
25 min
40 min
Our twist on this classic Italian version with pancetta adds a richer flavour.



100 g, (8 slices)

Spinach, raw

250 g, (or frozen and thawed), chopped

Green shallot(s)

4 individual, thinly sliced


1 medium, coarsley grated

Low-fat ricotta cheese

420 g

Tomato puree

2 cup(s), (560g)

Fresh basil

1 tbs, chopped


2 clove(s), crushed

Fresh lasagne sheets

4 individual, (200g)

Grated parmesan cheese



4 cup(s), (120g)

Lebanese cucumber

1 medium, halved, thinly sliced


½ medium, diced

Balsamic vinegar

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pancetta on prepared tray. Bake for 10 minutes or until crisp. Set aside to cool slightly. Finely chop.
  2. Place spinach, shallots, zucchini, pancetta and 1½ cups (360g) ricotta in a bowl. Season with salt and freshly ground black pepper. Stir to combine.
  3. Lightly spray a 1.5L (8-cup capacity) ovenproof baking dish with oil. Place puree, basil and garlic in a bowl. Stir to combine. Spread 1⁄3 cup (80ml) tomato mixture over base of prepared dish.
  4. Cut lasagne sheets in half to make 8 rectangles. Place 1⁄3 cup (80ml) spinach mixture along the centre of each sheet. Roll to enclose filling. Place cannelloni, in a single layer, in prepared baking dish.
  5. Pour remaining puree over cannelloni. Crumble over remaining ricotta and sprinkle with parmesan. Bake for 30 minutes or until golden. Remove from oven and set aside for 5 minutes before serving.
  6. Meanwhile, place rocket, cucumber, avocado and balsamic vinegar in a large bowl. Toss to combine. Serve cannelloni with rocket salad.