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Rocket and Ricotta Cannelloni

Serves 4


  • 4 spring onions, finely chopped
  • 250g Australian ricotta
  • 100g rocket or spinach leaves, blanched
  • salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh Italian parsley
  • 2 fresh lasagne sheets (15cm x 30cm)
  • 2 cups good quality tomato pasta sauce
  • 20g rocket, extra, for serving
  • 40g shaved parmesan cheese, for garnishing
Download Recipe (PDF)


  1. 1. Combine spring onions, ricotta and blanched rocket leaves. Season to taste.
  2. 2. Cut each lasagne sheet into three. Cook sheets in a large pot of boiling water for 3 minutes or until tender, then refresh in cold water. Divide ricotta mixture evenly along the longest length of each sheet. Roll up to form a tube and cut in half. Place in a greased 30 x 18 cm baking dish.
  3. 3. Pour tomato pasta sauce over cannelloni tubes and bake at 180°C for 20 minutes or until heated through. Serve cannelloni onto large plates, top with rocket and shaved parmesan.

Tips / Handy Hints

Handy Hints: Use the ricotta that can be purchased in the wedge from supermarkets and delis for a good chunky cannelloni. Smooth ricotta can be used although the texture will be different.

Nutritional Information

Nutrients per serve:
Energy (kj) 1286
Protein (g) 17.73
Fat, Total (g) 10.52
Carbohydrates (g) 35
Sodium (mg) 0
Calcium (mg) 310
Iron (mg) 0


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