Easy Spinach-Ricotta Cannelloni

  • Prep Time 15 min
  • Total Time 1 h 15 min
  • Serves: 12

Ingredients

  • 1 bottle passata or tomato sauce, divided 680 mL
  • 1 pkg Compliments Frozen Spinach Chopped, thawed 500 g
  • 1 tub ricotta 475 g
  • 1 1/2 cups shredded mozzarella, divided 375 mL
  • 1/2 cup grated Parmesan cheese 125 mL
  • 1 egg
  • 1/4 cup finely chopped fresh parsley, divided 60 mL
  • 2 cloves garlic, minced
  • 1/2 tsp salt, or to taste 2 mL
  • 1/4 tsp black pepper, or to taste 1 mL
  • 1 pkg oven-ready cannelloni shells (dry pasta) 250 g

Directions

  • Step 1

    Preheat oven to 375°F (190°C). Grease 13 x 9-in. (3-L) baking dish; spread 1 cup (250 mL) passata in bottom. Set aside. Squeeze thawed spinach to remove excess moisture. In large bowl, mix spinach, ricotta, 1/2 cup (125 mL) mozzarella, Parmesan, egg, 2 tbsp (30 mL) parsley, garlic, salt and pepper. Spoon into large re-sealable plastic bag. Snip off one corner to make piping bag.

  • Step 2

    Pipe filling into both ends of cannelloni shells to fill. Arrange stuffed cannelloni shells in a single layer in prepared baking dish. Spread with remaining passata and sprinkle with remaining mozzarella cheese. Bake 30 to 35 min. until cannelloni is tender and sauce is bubbly. Let stand 5 min. before serving sprinkled with remaining parsley.

Tip

To make ahead, cover and refrigerate assembled cannelloni, sauce and cheese for up to 8 hr. before baking.

Substitute spinach with thawed frozen mixed greens products.

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Nutrition Facts

  • Nutrition Description Per serving (1/12 of the recipe):
  • Calories 240
  • Fat 10 g
  • Saturated Fat 6 g
  • Carbs 23 g
  • Sugar 7 g
  • Protein 15 g
  • Cholesterol 45 mg
  • Fibre 3 g
  • Sodium 440 mg