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Spinach and Ricotta Cannelloni

Sounds fancy but really is quite easy with minimal ingredients!

Serves 6

Approx. 950-1000kJ, 12g protein, 30g CHO per serve


  • 250g frozen spinach packet + pinch
    or ¼ tsp nutmeg
  • 250g ricotta
  • 2 tsp parmesan
  • 1 egg
  • Onion + 2 cloves garlic
  • 2 cans tomato or bottle passata
  • optional extra vege – carrot, mushroom
  • Bay leaf + any type of Italian herb (basil, parsley, thyme)
  • Cannelloni tubes
  • Mozzarella


  1. In a pot cook spinach with nutmeg until defrosted
  2. Add ricotta, egg and Parmesan – mix and put aside
  3. In a pan fry onion, garlic until soft
  4. Add tomatoes (+ any other veg if you want carrot, mushroom etc), herbs, salt and pepper
  5. Simmer for 10 mins or until veges are soft
  6. Spoon spinach ricotta mixture into cannelloni tubes with a teaspoon and line in a baking pan
  7. Pour tomato mixture on top and top with grated or ripped mozzarella pieces
  8. Bake in 180 degrees for 30 mins


Adapted from Jamie Oliver