• 6 Serves
  • 30 min prep time
  • 40 min cooking
  • 331 Cal / serve

You can still enjoy cannelloni – just ditch the béchamel sauce and stick to the correct portion serves.


  • 2 Packets Frozen Spinach (500g), thawed
  • 400g Reduced Fat Ricotta
  • 2 Cloves Garlic (6g), crushed
  • 100g Reduced Fat Cheddar, grated
  • 700g Passata
  • 18 Tubes Cannelloni Pasta Tubes (200g)
  • 3 Handfuls Rocket (120g)
  • 2 Teaspoons Balsamic Vinegar (10g)


    1. Combine spinach, ricotta, garlic and 40g of grated cheese in a bowl. Season with freshly ground black pepper.
    2. Preheat oven to 180C. Pour a little passata over base of a 20cm x 30cm baking dish.
    3. Fill cannelloni tubes with spinach mixture, using the end of a spoon to push mixture through. Place filled tubes in baking dish.
    4. Pour over remaining passata and sprinkle with remaining grated cheese. Bake for 35 minutes.
    5. Sprinkle rocket with balsamic vinegar and serve with cannelloni.

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