Traditional spinach and ricotta cannelloni

This traditional Italian dish is so creamy and cheesy you’ll want to make it every single night. Cannelloni is one of those Italian dishes that’s worked its way into hearts — and bellies! — around the world and once you’ve had that first bite, it’s easy to see why. 

While it looks extravagant, it only takes 20 minutes to whip up and then you can sit back and relax while the cheesy parcels of pasta bubble away in the oven. 

It’s the perfect vegetarian dish and a delicious way to get some iron into your diet with the help of spinach!

Ingredients

• 1 cup (250ml) tomato passata
• 600g ricotta (low-fat, if desired)
• 250g frozen chopped spinach, thawed
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped basil
• 1/4 cup (20g) grated parmesan
• salt and cracked black pepper
• 6 fresh lasagne sheets
• 3/4 cup tomato passata, extra
• 1 cup grated low fat mozzarella
• 1/3 cup (25g) grated parmesan, extra
• Basil, to serve

Method

1. Preheat oven to 190C. Lightly grease a 20cm x 28cm x 4cm(height) ovenproof dish. Pour tomato passata in base and spread evenly.
2. In a large bowl combine ricotta, spinach, parsley, basil, parmesan, salt and pepper. Mix well.
3. Cut lasagne sheets into 14cm x 16cm pieces. Place 1/3 cup of the spinach mixture along the long side of the sheets. Roll sheets to form a tube. Lay side by side in the dish. pour extra passata across cannelloni. Sprinkle cheese over the passata. Bake for 25 minutes. Garnish with basil and serve hot.