Spinach and feta cannelloni

Current rating: 4.6 (5 ratings)
Serves 4
Prep 20
Cook 20
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.

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  • 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
  • ⅓ cup parsley, chopped
  • ¼ cup parmesan cheese, grated

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  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 pastas such as ravioli.

Tips

  • The spinach, feta and ricotta mixture used in this recipe is also a great filling for homemade pastas such as ravioli.

Nutrition Information