Spinach and feta cannelloni

  • Skill Easy
  • Prep time 20 mins
  • Cook time 20 mins
  • Servings 4

Feeling cannelloni? Then invite some friends over and impress them with this spinach and feta pasta recipe. High in calcium, fibre and protein, it’s a healthy, guilt-free meal that suits any occasion.

Ingredients

  • 100g light ricotta cheese
  • 100g reduced-fat feta cheese
  • 250g frozen spinach, thawed and squeezed of excess moisture
  • ¼ cup soy or dairy milk
  • 4 fresh lasagne sheets, cut into thirds
  • 400g can crushed tomatoes
  • ? cup parsley, chopped
  • ¼ cup parmesan cheese, grated

Method

  1. Preheat oven to 180°C. Mix together ricotta, feta, spinach and milk. Divide fresh lasagne sheets in to 12 portions. 
  2. Lay a lasagne sheet flat and place a strip of the spinach mixture along a short edge. Roll up to form a sausage. Place seam side down in a large baking dish. Repeat with remaining ingredients.
  3. Mix together tomatoes and parsley and pour over rolled pasta. Sprinkle with cheese and bake for 15-20 minutes. Serve with salad.

Tips

  • The spinach, feta and ricotta mixture used in this recipe is also a great filling for homemade pasta such as ravioli.
  • Per Serve
  • Energy (kJ)
    1365
  • (Cal)
    326
  • Protein (g)
    20
  • Fat (g)
    9
  • Saturated Fat (g)
    5
  • Carbohydrate (g)
    35
  • Sugars (g)
    5
  • Dietary Fibre (g)
    6.7
  • Sodium (mg)
    580
  • Potassium (mg)
    838
  • Calcium (mg)
    322
  • Iron (mg)
    4.0