Spinach and Ricotta Cannelloni

P15 minutes C35 minutes S5


250g Garden Supreme frozen chopped spinach (thawed)

225g ricotta cheese

1 egg, lightly beaten

1 clove garlic, crushed

1/2 cup grated cheese (plus extra for serving)

pinch of nutmeg

salt and pepper, to taste

250g cannelloni tubes

425g Riviana Pizza Pasta Sauce


Preheat oven to 200°C.

Mix spinach, ricotta cheese, egg, garlic, grated cheese, nutmeg, salt and pepper together in a bowl.

Fill cannelloni tubes with the mixture.

Pour layer of sauce over the base of dish leaving enough to cover cannelloni.

Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce. Sprinkle with additional grated cheese.

Bake in oven for 25-35 minutes.

Products used