Spinach and ricotta cannelloni
If you're looking for a delicious and filling dish to serve at your next family dinner, look no further than this 5-ingredient classic spinach and ricotta cannelloni recipe. This dish is a healthier version of the traditional restaurant style cannelloni, as it uses reduced-fat ricotta cheese and extra light cheddar cheese. Serve with a side green salad.
Cooked frozen spinach
500 g, thawed
Reduced-fat ricotta cheese
250 g, cannelloni
Extra light cheddar cheese
½ cup(s), grated, (60g)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 2-litre capacity, ovenproof dish with oil.
- Squeeze spinach with hands to remove excess water. Place in a bowl with ricotta and season with salt and pepper. Stir to combine.
- Spoon ricotta mixture into each cannelloni tube. Spread half the passata over base of prepared dish. Arrange cannelloni, side-by-side, over passata. Pour remaining passata over pasta. Sprinkle with cheese. Bake for 30 minutes or until pasta is tender and filling is heated through. Cover with foil and set aside for 10 minutes to stand before serving.
Recipe can be prepared several hours ahead. Keep, covered, in the fridge. To cook, uncover dish and transfer to preheated oven, adding an extra 5 minutes cooking time.