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Spinach and Ricotta Cannelloni



6 portion(s)

Spinach and Ricotta

  • 120 grams parmesan, cubed
  • 500 grams baby spinach
  • 500 grams ricotta
  • 2 eggs
  • 120 grams Tasty cheese, cubed
  • 1 package fresh lasagne sheets (16)
  • 1/2 onion

Creamy Tomato Sauce

  • 1 tablespoon olive oil
  • 1 brown onion, medium
  • 4 cloves garlic
  • 3 cans tomatoes
  • 125 g cream


  • 150 grams cheese, To top

Recipe's preparation

    Spinach and Ricotta Rolls
  1. Grate Parmesan - 10 secs, speed 10

    Add Tasty Chees speed 10 further 10 seconds, Place aside.

  2. Chop onion speed 5, 3 seconds

    Add spinach speed 5, 6 seconds.

  3. Add all other ingridients. Blitz speed 8, for up to one minute (untill all combined). You may need to push down with spatula a couple of times.

  4. Lay out in a strip on the lasagna sheet and roll up. Putting Aside.

  5. Tomato Sauce
  6. Chop Garlic Speed 7, 8 seconds.

    Add all other ingridients. Cook 100 degrees speed 3 20 mins. (using steaming basket on top of the lid to stop splashing).


  7. Lastly
  8. Pour 1/4 of the sauce in the bottom of a pyrex dish. Lay rolls out, pur remaining sauce and top with cheese. Bake 200 degrees 20/30 min until done.


Accessories you need



You can use cannelloni rolls, but I find it easier with the lasagna sheets.

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  • is that really correct, 500g

    Submitted by smiley6 on 17. February 2015 - 09:32.

    is that really correct, 500g of baby spinach ??  tried that recipe last night, but the filling was very wet and the spinach was overpowering...just read through another recipe, there is only 150g of baby spinach ??  could there maybe be a typing error ??   didn't really enjoy this dinner, sorry

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