Everyday Meals

Beef, Spinach And Ricotta Cannelloni


A delicious spinach and ricotta cannelloni with a beef and passata sauce that will be a hit with the whole family!

Prep time:30 mins

Cook time:25 mins

Serves: 4


  • 1 tablespoon olive oil
  • 400g beef mince
  • 700g jar Leggo’s Passata - Italian Herb
  • 400g fresh ricotta cheese
  • 125g frozen spinach, thawed
  • 2 spring onions, chopped
  • 1 large egg, lightly beaten
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 6-8 15cm x 10cm fresh lasagne sheets
  • 1½ cups grated mozzarella cheese


Step 1

Heat oil in a saucepan over high heat, add mince and cook for 5 minutes or until browned. Add Leggo’s Passata, season to taste and bring to the boil. Simmer for 5 minutes.

Step 2

Meanwhile, combine ricotta, spinach, spring onions, egg, parmesan and parsley in a large bowl and season to taste.

Step 3

Spread half of the cooked mince mixture over the base of a 30cm x 20cm baking dish. Spread 1/3 cup of the ricotta mixture along the long edge of a lasagne sheet and roll up to enclose filling. Place cannelloni, seam side down into dish and repeat with remaining lasagne sheets and ricotta filling.

Step 4

Spread remaining meat sauce over the cannelloni and sprinkle with cheese. Bake in a preheated oven at 180°C for 30-35 minutes or until cheese is golden. Stand for 10 minutes before cutting. Serve with a crisp garden salad and crusty bread.

Tasty Tip!

Substitute 1½ cups grated pumpkin for the spinach, if a twist on the traditional cannelloni is preferred.

Beef Spinach And Ricotta Cannelloni
Average user rating:
  • 5

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