Easy Spinach Ricotta Cannelloni

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Makes: 12


  1. 1 bottle (680 mL) passata or tomato sauce, divided
  2. 1 pkg (500 g) Compliments Frozen Spinach Chopped, thawed
  3. 1 tub (475 g) ricotta
  4. 1 1/2 cups (375 mL) shredded mozzarella, divided
  5. 1/2 cup (125 mL) grated Parmesan cheese
  6. 1 egg
  7. 1/4 cup (60 mL) finely chopped fresh parsley, divided
  8. 2 cloves garlic, minced
  9. 1/2 tsp (2 mL) salt, or to taste
  10. 1/4 tsp (1 mL) black pepper, or to taste
  11. 1 pkg (250 g) oven-ready cannelloni shells (dry pasta)


  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.
  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.