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Easy Spinach-Ricotta Cannelloni
Makes 12


Step 1
Preheat oven to 375°F (190°C). Grease 13 x 9-in. (3-L) baking dish; spread 1 cup (250 mL) passata in bottom. Set aside. Squeeze thawed spinach to remove excess moisture. In large bowl, mix spinach, ricotta, 1/2 cup (125 mL) mozzarella, Parmesan, egg, 2 tbsp (30 mL) parsley, garlic, salt and pepper. Spoon into large re-sealable plastic bag. Snip off one corner to make piping bag.
Step 2
Pipe filling into both ends of cannelloni shells to fill. Arrange stuffed cannelloni shells in a single layer in prepared baking dish. Spread with remaining passata and sprinkle with remaining mozzarella cheese. Bake 30 to 35 min. until cannelloni is tender and sauce is bubbly. Let stand 5 min. before serving sprinkled with remaining parsley.
To make ahead, cover and refrigerate assembled cannelloni, sauce and cheese for up to 8 hr. before baking.
Substitute spinach with thawed frozen mixed greens products.


1 bottle (680 mL) passata or tomato sauce, divided

1 pkg (500 g) Compliments Frozen Spinach Chopped, thawed 

1 tub (375 mL) ricotta 475 g 1 1/2 cups shredded mozzarella, divided 375 mL

1/2 cup (125 mL) grated Parmesan cheese 

1 egg

1/4 cup (60 mL) finely chopped fresh parsley, divided 

2 cloves (2 mL) garlic, minced 1/2 tsp salt, or to taste 

1/4 tsp (1 mL) black pepper, or to taste 

1 pkg (250 g) oven-ready cannelloni shells (dry pasta)