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Spinach, lentil and ricotta cannelloni

Spinach, lentil and ricotta cannelloni


4 serves

25 m

55 m


  • 250 g packet frozen chopped spinach, thawed
  • 2 teaspoons olive oil
  • 2 cloves garlic, crushed
  • 100 g button mushrooms, sliced
  • 2 teaspoons dried Italian herbs
  • 2 x 420 g cans no added salt lentils, drained and rinsed
  • 200 g fresh ricotta cheese
  • 200 g (20) instant cannelloni tubes
  • 1 cup tomato passata
  • 400 g can no added salt diced tomatoes
  • ⅓ cup freshly grated parmesan cheese
  • 75 g baby rocket leaves, to serve


Step 1

Lightly spray a 24 cm x 32 cm rectangular ovenproof dish with olive oil spray.

Step 2

Drain spinach in a sieve, pressing to extract excess moisture.

Step 3

Heat oil in a large, non-stick frying pan over a medium-high heat. Add garlic, mushrooms and herbs. Cook, stirring for 3 minutes, or until mushrooms are tender. Add lentils and spinach. Cook, stirring for a further 3 minutes, or until well combined and any excess liquid has evaporated. Remove from heat. Cool 10 minutes.

Step 4

Stir in ricotta until well combined. Season with pepper. Using a teaspoon fill cannelloni shells with ricotta mixture, pressing in firmly with fingertips.

Step 5

Spread passata over base of prepared dish. Arrange cannelloni on top in a single layer. Pour canned tomatoes evenly over cannelloni, to cover. Sprinkle with half the parmesan. Cover with sheet of lightly oiled foil.

Step 6

Cook in an 180 °C oven (fan-forced) for 35 minutes. Remove foil. Return to oven for a further 10-15 minutes, or until cannelloni is tender when tested with the tip of a knife. Remove from oven.

Step 7

Sprinkle with remaining parmesan. Serve with rocket.


  • Fresh ricotta is available from delicatessens or the deli counter at supermarkets. Recipe can be prepared up to end of step 5 one day ahead. Keep, covered in fridge. Cook as required.
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