TIP In place of no-cook, dried cannelloni, you can use the same number of 10cm x 12cm fresh pasta sheets, each rolled around 2 tablespoons of filling to form a tube 2cm in diameter. Place rolled cannelloni in baking dish seam-side down.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
750g
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
375g
ricotta
100g
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
425g
jar white lasagne sauce/béchamel
550g
jar tomato and basil sauce
18
tubes no-cook cannelloni
26.25oz
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
13.13oz
ricotta
3.5oz
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
14.88oz
jar white lasagne sauce/béchamel
19.25oz
jar tomato and basil sauce
18
tubes no-cook cannelloni
Utensils
Step 1
In a large bowl, mix the spinach, ricotta, 80g Parmesan, egg, salt, and nutmeg to combine.
Step 2
Grease a 35cm x 23cm baking dish with vegetable oil, then evenly spread half of the white sauce or béchamel over the bottom of the dish. Spread half of the tomato-basil sauce evenly on top of the white sauce.
Step 3
Using a small spoon or a piping bag, stuff the cannelloni with the spinach filling and arrange the stuffed cannelloni in a single layer in the baking dish. Cover with the remaining tomato and basil sauce and then the remaining white sauce. Sprinkle evenly with the remaining 20g Parmesan.
Step 4
Install a wire rack on Level 3. Select BAKE, set temperature to 215˚C and set time to 20 minutes. Press START/STOP to begin preheating.
Step 5
When the unit has preheated, place the baking dish on Level 3. Close oven door to begin cooking.
In a large bowl, mix the spinach, ricotta, 80g Parmesan, egg, salt, and nutmeg to combine.
750g
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
375g
ricotta
100g
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
425g
jar white lasagne sauce/béchamel
550g
jar tomato and basil sauce
18
tubes no-cook cannelloni
26.25oz
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
13.13oz
ricotta
3.5oz
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
14.88oz
jar white lasagne sauce/béchamel
19.25oz
jar tomato and basil sauce
18
tubes no-cook cannelloni
Step 2 of 6
Grease a 35cm x 23cm baking dish with vegetable oil, then evenly spread half of the white sauce or béchamel over the bottom of the dish. Spread half of the tomato-basil sauce evenly on top of the white sauce.
750g
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
375g
ricotta
100g
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
425g
jar white lasagne sauce/béchamel
550g
jar tomato and basil sauce
18
tubes no-cook cannelloni
26.25oz
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
13.13oz
ricotta
3.5oz
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
14.88oz
jar white lasagne sauce/béchamel
19.25oz
jar tomato and basil sauce
18
tubes no-cook cannelloni
Step 3 of 6
Using a small spoon or a piping bag, stuff the cannelloni with the spinach filling and arrange the stuffed cannelloni in a single layer in the baking dish. Cover with the remaining tomato and basil sauce and then the remaining white sauce. Sprinkle evenly with the remaining 20g Parmesan.
750g
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
375g
ricotta
100g
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
425g
jar white lasagne sauce/béchamel
550g
jar tomato and basil sauce
18
tubes no-cook cannelloni
26.25oz
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
13.13oz
ricotta
3.5oz
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
14.88oz
jar white lasagne sauce/béchamel
19.25oz
jar tomato and basil sauce
18
tubes no-cook cannelloni
Step 4 of 6
Install a wire rack on Level 3. Select BAKE, set temperature to 215˚C and set time to 20 minutes. Press START/STOP to begin preheating.
750g
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
375g
ricotta
100g
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
425g
jar white lasagne sauce/béchamel
550g
jar tomato and basil sauce
18
tubes no-cook cannelloni
26.25oz
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
13.13oz
ricotta
3.5oz
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
14.88oz
jar white lasagne sauce/béchamel
19.25oz
jar tomato and basil sauce
18
tubes no-cook cannelloni
Step 5 of 6
When the unit has preheated, place the baking dish on Level 3. Close oven door to begin cooking.
750g
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
375g
ricotta
100g
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
425g
jar white lasagne sauce/béchamel
550g
jar tomato and basil sauce
18
tubes no-cook cannelloni
26.25oz
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
13.13oz
ricotta
3.5oz
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
14.88oz
jar white lasagne sauce/béchamel
19.25oz
jar tomato and basil sauce
18
tubes no-cook cannelloni
Step 6 of 6
When cooking is done, serve immediately
750g
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
375g
ricotta
100g
grated Parmesan, divided
1
large egg
1/2 tsp
salt
A pinch
freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
425g
jar white lasagne sauce/béchamel
550g
jar tomato and basil sauce
18
tubes no-cook cannelloni
26.25oz
frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
