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Photo of Mushroom and spinach cannelloni by WW

Mushroom and spinach cannelloni

Total Time
1 hr
15 min
45 min
Not too heavy or too light, this flavour-filled pasta dish is ideal for lunchtime entertaining. Plus it's great for vegetarian guests


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


3 clove(s), crushed


300 g, (button), quartered

Swiss brown mushrooms

300 g, quartered

Fresh sage

6 tbs, (6 leaves), thinly sliced

Fresh thyme

1 tbs, finely chopped

Cooked frozen spinach

250 g, thawed, chopped

Fresh lasagne sheets

4 individual, (4 x 47g)

Reduced-fat ricotta cheese

400 g, fresh, crumbled

Tomato passata

2 cup(s), (500ml)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, mushrooms, sage and thyme and cook, stirring, for 5–6 minutes or until mushrooms are lightly browned. Stir in spinach. Cook for 1–2 minutes or until excess liquid has evaporated.
  3. Cut lasagne sheets in half widthways. Spoon ½ cup mushroom mixture down centre of each piece of pasta. Top each with 1 tablespoon ricotta. Roll cannelloni to enclose filling.
  4. Spread ½ cup (125ml) pasta sauce over base of prepared dish. Arrange cannelloni in a single layer on top and cover with remaining pasta sauce. Sprinkle with remaining ricotta. Bake for 30 minutes or until pasta is tender and top is light golden. Serve.


SERVING SUGGESTION: Mixed green salad.TIP: Uncooked cannelloni suitable to freeze.