Wholemeal spinach and ricotta cannelloni

  • 40 mins cooking
  • Serves 4
  • Print


Wholemeal spinach and ricotta cannelloni
  • 4 slice wholemeal mountain bread
  • 250 gram frozen spinach with onion, thawed
  • 500 gram ricotta cheese
  • 1/4 teaspoon nutmeg
  • 410 gram can crushed tomatoes with mixed herbs
  • 1/2 cup grated tasty cheese


Wholemeal spinach and ricotta cannelloni
  • 1
    Place thawed spinach in a strainer and press firmly to remove excess liquid. In a bowl, mix spinach, ricotta and nutmeg in a bowl; season with salt and pepper until well combined. Cut bread slices in half to give 8 rectangles.
  • 2
    Spread approximately 1/3 cup of the spinach mixture across one end of each bread rectangle. Roll up to enclose filling and form neat rolls. Arrange spinach rolls in a single layer over the base of a lightly greased, large, rectangular ovenproof dish. Pour crushed tomatoes over rolls and sprinkle with grated cheese. Bake in a 180°C preheated oven 35-40 minutes or until cheese is light golden. Serve with salad.


Spinach and ricotta filling can be prepared several hours ahead. Keep covered in the refrigerator. Fill bread, roll up and bake as required.

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