Spinach cannelloni with ricotta cheese


  • 4 cups low-fat ricotta
  • 3 cups of chopped spinach
  • 1/4 cup La Parmigiana olive oil
  • 18 cannelloni
  • 1/2 cup of Parmesan cheese La Parmigiana
  • 1/2 cup basil, chopped
  • 1 teaspoon of salt
  • 1/4 teaspoon of bell pepper
  • Passata di Pomodoro La


  1. Heat oven to 350ºF [175ºC].
  2. Combine the ricotta, spinach, and basil in a deep bowl.
  3. Add the oil and season with salt and pepper to taste.
  4. Pour into a plastic sleeve and cut a corner.
  5. Fill the raw cannelloni with the ricotta and place in a baking dish.
  6. Top with tomato sauce.
  7. Cover the pan with aluminum foil.
  8. Bake for 40 minutes or until the cannelloni are cooked.
  9. Remove from the oven.
  10. Top with La Passata di Pomodoro and Parmesan cheese to enjoy.