Speedy spinach cannelloni

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Speedy spinach cannelloni
  • 1 teaspoon vegetable or olive oil
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 400 gram can diced tomatoes
  • 250 gram packet frozen spinach, thawed
  • 500 gram fresh reduced-fat ricotta
  • 6 thin wheat flatbread, halved lengthwise
  • 1 cup grated reduced-fat cheddar cheese
  • mixed salad leaves, to serve


Speedy spinach cannelloni
  • 1
    Preheat oven to 200°C/180°C fan forced. Heat oil in frying pan over moderate heat. Add onion and garlic; cook and stir for 5 minutes. Add tomatoes and stir to combine. Bring to the boil. Remove from heat.
  • 2
    Grease a 2-litre (8-cup) ovenproof dish. Using hands, squeeze excess liquid from spinach. Combine spinach and ricotta in a bowl. Divide mixture into 12 portions. Spoon a portion along edge of each halved wrap; roll to enclose filling. Place side by side in prepared dish. Spoon tomato sauce over rolls, sprinkle with cheese.
  • 3
    Bake for 15 minutes or until heated and cheese has melted. Serve with salad.


Make ahead: Bake cannelloni up to a day ahead. To reheat, preheat oven to 160°C/140°C fan forced for 10 minutes or until heated.