Spinach, Ricotta and Antipasto Cannelloni

P55 minutes C100 minutes S12


24 sheets of 4 Seasons Instant Lasagne


80ml Always Fresh Extra Virgin Olive Oil
200g onions, chopped
50g En Place Crushed Garlic
800g Riviana Italian Chunky Crushed Tomatoes
½ bunch basil
½ bunch thyme
salt and freshly ground black pepper, to taste


1.2kg fresh ricotta cheese
400g soft fresh goat’s cheese
200g Garden Supreme Frozen Chopped Spinach, thawed and well drained.
grated nutmeg
salt and freshly ground white pepper
600g Riviana Fire Roasted Red Pepper Strips, drained
600g Riviana Quartered Marinated Artichoke Hearts, drained
600g Riviana Semi Dried Tomatoes, drained
600g Riviana Sliced Kalamata Olives drained


250g parmesan cheese, grated
120g butter
36 basil leaves


Preheat the oven to 180°C.


To make sauce, sweat oil, onion and garlic in a saucepan for 2-3 minutes. Add the remaining sauce ingredients and simmer for 15 minutes.


Remove herbs from sauce and process in a blender until smooth.


Drop the lasagne sheets into a pot of boiling water, a few sheets at a time, until they are soft and pliable. Drain and lay out between damp tea towels. Cover and set aside.


In a bowl combine the ricotta, goat’s cheese, drained spinach, nutmeg and seasoning.


Place a lasagne sheet onto workbench. Spoon about 50g of ricotta mix on top and lay the peppers, artichoke, tomatoes, and olives evenly on top. Gently roll into a cylinder.


Place into a lightly greased baking dish. Repeat with the remaining ingredients, so that cannelloni lay side by side.


Pour hot sauce over the cannelloni. Sprinkle the top with parmesan and dot with butter. Bake for 30 minutes.


Serve hot, scattered with basil leaves.

Products used