Alive and Cooking


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8 cannelloni tubes
3 ladles tomato pasta sauce
½ brown onion, roughly chopped
1 cup mozzarella cheese, grates
150 g ricotta cheese
½ cup parmesan
200 g spinach leaves
½ tsp. cinnamon powder
Olive oil


Preheat oven to 220°C.

In a deep pan with a good splash of oil, fry the onion until soft and translucent. Sprinkle with salt, tumble in the spinach, add a splash of water and cover until wilted. Remove from the pan, leaving any juice behind.

Sprinkle the spinach with cinnamon and roughly chop. Add to a bowl with the ricotta and mix thoroughly to combine. Add 1 tbsp. of parmesan and mozzarella, then spoon into a piping bag and fill the cannelloni tubes. Pop into a baking dish, cover with tomato sauce, sprinkle with salt and pepper, cover with remaining cheeses and cook for 20 mins. Store remaining tomato sauce in an air-tight container.

Serve with salad if desired.

Serves 2