AuthorJaredCategory

Ingredients

 1 ¾ cups tomato passata
 600 g ricotta
 250 g frozen chopped spinach, thawed
 2 tbsp chopped flat-leaf parsley
 2 tbsp chopped basil
 ½ cup grated parmesan
 8 cannelloni tubes
 1 cup grated mozzarella
 30 g baby spinach
 1 cucumber
 1 punnet cherry tomatoes

Method

1

Preheat oven to 190°C. Lightly grease an ovenproof dish. Pour in 1 cup tomato passatta, spreading evenly over base.

2

Place ricotta, spinach, parsley, basil, 1/4 cup parmesan, salt and pepper in a large bowl, and mix to combine.

3

Spoon mixture in to tubes. Lay tubes side by side in the dish. Spoon over remaining tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad.

Ingredients

 1 ¾ cups tomato passata
 600 g ricotta
 250 g frozen chopped spinach, thawed
 2 tbsp chopped flat-leaf parsley
 2 tbsp chopped basil
 ½ cup grated parmesan
 8 cannelloni tubes
 1 cup grated mozzarella
 30 g baby spinach
 1 cucumber
 1 punnet cherry tomatoes

Directions

1

Preheat oven to 190°C. Lightly grease an ovenproof dish. Pour in 1 cup tomato passatta, spreading evenly over base.

2

Place ricotta, spinach, parsley, basil, 1/4 cup parmesan, salt and pepper in a large bowl, and mix to combine.

3

Spoon mixture in to tubes. Lay tubes side by side in the dish. Spoon over remaining tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad.

Spinach and Ricotta Cannelloni