A friend of mine used to regularly ask me for a decent vegetarian lasagna recipe. This here is a cannelloni recipe, but you can use the filling in lasagna instead if you want. She’s given up asking, but – Sue – this recipe is for you!

Image of Gluten Free spinach and ricotta Cannelloni

Gluten Free spinach and ricotta Cannelloni

Ingredients
  • 250g ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1 jar pasta sauce (or make your own if you prefer)
  • 1/2 cup tasty cheese grated
  • 200g baby spinach leaves
  • 2 eggs, lightly beaten (traditionally this recipe calls for just the egg yolks but I hate wasting the rest of the egg and it tastes just fine my way)
  • pinch nutmeg
  • 1 packet Gluten free cannelloni
Method
  • Preheat the oven to 200C (400F)
  • Beat the eggs and stir into the ricotta cheese
  • Add the Parmesan cheese and nutmeg
  • Was and spin dry the spinach leaves if necessary
  • Mix the pasta sauce with about half the same volume of water
  • Get a 20cm wide baking dish and put enough pasta sauce in the baking dish to cover the bottom.
  • Now is the time to get your hands dirty! Open your packet of cannelloni and have the shells ready on the bench top.
  • Using your hands mix the spinach leaves and cheese mixture together thoroughly. If you really hate getting your hands dirty you could use a couple of forks to do this job but I find hands make it all mix together more evenly.
  • Again, using your hands, stuff each cannelloni shell quite tightly with the spinach and cheese mixture. As you fill each shell, place in the baking dish in a single layer.
  • Once you have used all the mixture, cover the shells with more pasta sauce. If I have some of the cheese mixture left I like to pour that over the pasta sauce.
  • Top with the grated tasty cheese
  • Bake for about 40 minutes, until the cannelloni is tender

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