Baked Cannelloni

This quick and easy version of the classic baked pasta dish can be made with dried pasta tubes, which you can buy in most supermarkets. This recipe is perfect for vegetarians who will enjoy the spinach and cheese filling and tomato sauce.



  • 8 cannelloni tubes
  • A few basil leaves, torn
  • 2 level tbsps grated Parmesan cheese

For the Filling:

  • 227g/8oz fresh spinach, washed and trimmed
  • 227g/8oz fat-free natural cottage cheese
  • freshly grated nutmeg
  • 1 egg yolk
  • salt and ground black pepper

For the Sauce:

  • 426ml/¾pt passata
  • pinch of sugar
  • 1 garlic clove, crushed
  • salt and ground black pepper


  1. To make the filling put the spinach in a saucepan with 2 tablespoons of water. Cover with a lid and cook very gently over a low heat for about 5 minutes, until the leaves are limp and bright green.
  2. Drain in a colander, pressing down on top of the spinach with a saucer to squeeze out all the liquid.
  3. Chop the spinach and mix with the cottage cheese, nutmeg, egg yolk and seasoning.
  4. Spoon the filling into the cannelloni tubes and arrange them in an ovenproof dish.
  5. Mix the passata, sugar, garlic and seasoning together and pour over the cannelloni.
  6. Sprinkle with basil and Parmesan cheese and bake in a preheated oven at 200C°/400°F/Gas Mark 6 for about
    20 minutes, until bubbling and golden brown.

Serves: 4 – Syns per serving:
Green: 1, Original: 6, Extra Easy: 1