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 




  • In a pot cook spinach with nutmeg until defrosted
  • Add ricotta, egg and parmesan - mix and put aside


  • In a pan fry onion, garlic until soft
  • Add tomatoes (+ any other veg if you want eg carrot, mushroom), herbs, salt and pepper
  • Simmer for 10 mins or until vege are soft


  • Spoon spinach ricotta mixture into cannelloni tubes with a teaspoon and line in a baking pan
  • Pour tomato mixture on top and top with grated or ripped mozzarella pieces
  • Bake in 180 degrees for 30 mins
  • Enjoy!


Adapted from Jamie Oliver



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