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Spinach & Ricotta Cannelloni

Spinach Ricotta Cannelloni
  • blend
  • cook
  • mix
  • eat
  • PREP
    20 minutes


  • 1 cup passata
  • 500g ricotta
  • 250g baby spinach, steamed
  • 2 tablespoons of chopped parsley
  • 1 cup mozzarella, plus extra 1/3 cup for topping
  • 1 cup Rokeby Farms Natural Probiotic Yoghurt
  • 12 cannelloni tubes
  • 1 tbsp olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 180°C
  2. Place ricotta, mozzarella, spinach, parsley, probiotic yoghurt, parmesan, salt and pepper in a large bowl, and mix to combine.
  3. Fill a ziplock bag with the mixture and pipe into 12 tubes. In an ovenproof basing tray, lay tubes side by side and coat with the tomato passatta. Sprinkle with salt and pepper and extra mozzarella cheese and drizzle with the olive oil.
  4. Bake for 25 minutes or until golden. Enjoy!