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Cannelloni with Spinach and Ricotta
Tuesday, 2 January 2007 11:33 pm
I adapted from this from the San Remo recipe that I found on the web. It makes a fantastic basis that you can then just add your own twist to.



  • 1 pack of fresh lasagne sheets (2 serve size)
  • 250g fresh ricotta
  • 100g Fetta (good creamy type)
  • cup grated tasty cheese
  • 250g frozen spinach (thawed)
  • 2 tblsn of Sundried tomatoes chopped finely
  • 3 spring onions finely sliced
  • 2 egg yolks (beaten)
  • teaspoon salt
  • pinch ground black pepper
  • pinch nutmeg
  • 1 clove garlic (crushed)


  • 425g can diced tomatoes
  • 1 medium diced onion
  • 1 level teaspoon ground basil leaves chopped
  • 2 tablespoons olive oil
  • 1 level teaspoon salt
  • pinch ground black pepper
  • Splash of White Wine


  • cup grated cheese (Tasty + Mozzarella)



    Mix spinach, ricotta & fetta cheeses, egg yolks, garlic, grated cheese, sun dried tomatoes, spring onions , nutmeg, salt and pepper together thoroughly in a medium sized bowl.


    Saute diced onion then add tin of diced tomatoes, basil, white wine, salt & pepper. Simmer briefly until it thickens slightly.


    Preheat oven to 200c

    Put a few table spoons of sauce into the bottom of a lasagne pan to stop the pasta from sticking.

    Place 3-4 good sized tablespoons of filling at the end of one lasagne sheet and roll over into a tube. Try to ensure that the filling goes right to the edges. Cut from the sheet and place into the lasgne dish. Repeat for all filling. (You should get about 2 cannelloni from each sheet plus some leftover)

    Spoon the sause over the pasta in an even layer. Sprinkle with topping cheese. Bake for 30-35 minutes at 200c or until golden on top.
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