Michelle's Spinach and Ricotta Cannelloni (Vg)

A Childhood Favourite Reimagined – Made by Michelle with Love

Michelle’s spinach and ricotta cannelloni is a family classic she grew up with, rediscovered years later and made her own. Creamy ricotta, Parmesan, mozzarella, and cheddar blend with fresh spinach and a pinch of nutmeg, stuffed into tender pasta tubes and topped with her homemade tomato sauce. Baked until bubbling and golden, it’s a dish that proves vegetarian food can be every bit as hearty and satisfying as meat-based meals – Michelle’s husband even swore there must be meat in it.

Ready in under 40 minutes from frozen, this cannelloni is rich yet balanced – the fresh spinach adds colour and goodness, while the homemade passata sauce with basil and garlic delivers authentic Italian flavour. Perfect alongside a crisp green salad or some garlic bread, this is Italian comfort food you’ll want again and again.

Cooked with ❤️ by Michelle

• ABOUT YOUR MEAL
• ABOUT YOUR COOK
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• Preparation:
  Step 1 - Defrost in fridge overnight
  Step 2 - Remove Lid, cover with Foil
  Step 3 - Bake 25mins in oven 180°C
  Step 4 - Remove Foil, bake a further 12mins (until cheese is bubbling) 
  
  🥗 Best served with a crisp green salad

  *Cooking times and temperatures provided are guidelines and may vary depending on individual oven types
  
  Ingredients: Olive oil, garlic, onion, tomato passata, ricotta cheese (milk), parmesan cheese (milk), cheddar & mozzarella cheese (milk), nutmeg, spinach, egg, pasta (gluten), sugar, salt, pepper, basil,Italian herbs, chilli flakes
  
  Contains: Milk, Eggs, Gluten

• Hi I'm Michelle,
  
  I'm a passionate home cook, recruitment manager and new mum who also has a side business 'Forage Sydney' hosting rogue dinner party dining experiences.In my mind there's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good!
  
  Discover Michelle's other meals
  

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