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SiSU Wellness

Spinach & ricotta cannelloni

Last Updated: 09 December 2018








Spinach & ricotta cannelloni

Spinach is a good source of iron for vegetarians and non-vegetarians alike. 


8 cannelloni tubes

handful fresh basil



200g fresh spinach, washed and trimmed

200g ricotta

Freshly grated nutmeg

2 garlic cloves

Salt and ground black pepper



400ml passata or crushed tinned tomatoes

Pinch of sugar

1 garlic clove, crushed

½ onion, diced

1 tsp dried basil

Salt and ground black pepper



1. Wilt the spinach by adding a couple of tbsp of boiling water and covering with a lid. Steam for a couple of minutes and then drain. Leave to cool.

2. In the meantime, lightly fry the garlic in a little olive oil for a couple of minutes until soft.

3. Then chop the spinach and mix with the ricotta, nutmeg and seasoning. Spoon the filling into the cannelloni tubes and arrange them in an ovenproof dish.

4. Mix the passata or tomatoes, sugar, garlic, onion and seasoning together and pour over the cannelloni. Bake in a preheated oven at 200°C/180°C Fan for about 20 minutes, until bubbling and golden brown

5. Serve with a big portion of green veg or salad. 


Serves 4

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