Spinach And Ricotta Cannelloni


1. 1 cup (250ml) Mutti Tomato Passata 2. 600g ricotta (low-fat, if desired) 3. 250g frozen chopped spinach, thawed 4. 2 tbsp chopped flat-leaf parsley 5. 2 tbsp chopped basil 6. 1/4 cup (20g) grated parmesan 7. Salt and cracked black pepper 8. 4 fresh lasagne sheet 9. 3/4 cup Mutti Tomato Passata

Method Steps: 1. Preheat the oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish.

Pour Mutti Tomato Passata into the dish, spreading it evenly over the base.

Place ricotta, thawed chopped spinach, chopped parsley, chopped basil, grated parmesan, salt, and cracked black pepper in a large bowl. Mix to combine.

Cut each lasagne sheet in half crosswise. Place 1/3 cup of the ricotta mixture along the length of each lasagne sheet and roll up to form a tube.

You should have 8 tubes in total. Lay the tubes side by side in the prepared dish. Spoon over the extra Mutti Tomato Passata to coat. Sprinkle with grated low-fat mozzarella and Coles shredded parmesan cheese.

Bake for 25 minutes or until golden. Serve with a green salad. Enjoy your delicious spinach and ricotta cannelloni!