40 minutes
Easy Spinach Ricotta Cannelloni
ARTICLE
01 October 2024
2 mins read
2 mins read
Prep time:
Serves:
4
Average cost:
$4.25
This vegetarian recipe is jam-packed with protein thanks to the addition of cottage cheese. I promise you that even your most meat-loving friends will love this recipe.
Ingredients
200g cottage cheese
300g ricotta cheese
½ cup grated light tasty cheese
100g frozen spinach
1 clove garlic, crushed
1 tsp Italian herbs
250g cannelloni tubes
½ cup grated mozzarella cheese
400g passata
300g ricotta cheese
½ cup grated light tasty cheese
100g frozen spinach
1 clove garlic, crushed
1 tsp Italian herbs
250g cannelloni tubes
½ cup grated mozzarella cheese
400g passata
Method
- Preheat the oven to 190°C.
- Defrost the spinach in a microwave-safe bowl in the microwave. In a large mixing bowl combine the cottage cheese, ricotta, and grated tasty cheese with the spinach, herbs and garlic. Mix well.
- In a medium-sized baking dish spread ⅓ the passata over the base. Using a spoon or knife fill each cannelloni tube with the cheese mixture. Place the tubes into the baking dish.
- Pour the remaining passata over the cannelloni. Sprinkle over the mozzarella cheese.
- Place into the oven and bake for 30 minutes or until the cheese has melted and is golden brown.
- Serve with any additional veggies or salad if desired.
Notes:
- You can use dried cannelloni tubes or fresh lasagna sheets and roll them yourself. Make sure to use the soft fresh lasagna sheets not the dried ones if doing this.
- To make this gluten free use gluten free cannelloni or lasagna sheets.
Dietary:
- Egg free
- Cheap eat
- Gluten free
- Nut free
- Freezer friendly
- Meal prep friendly
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 477 | 29 | 56 | 15 | 2 |
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