Spinach and Ricotta Cannelloni


  • 280gr cannelloni
  • 260gr baby leaf spinach
  • 250gr ricotta cheese
  • 250gr greek yogurt
  • ¼ tsp freshly grated nutmeg
  • 1 garlic clove, crushed
  • 1 lemon zest
  • Tomato and parmesan passata
  • 70gr dried breadcrumbs


  • Boil the cannelloni until al dente and set aside.
  • Heat the oven to 200°C. Add olive oil to your Whatever Pan and start frying the spinach. Once cooked, drained the water and add the ricotta, greek yogurt, nutmeg, garlic, lemon zest,salt and pepper.
  • Once the mixture is done fill the cannelloni and set aside.
  • Add tomato passata to the Whatever Pan, add the cannelloni and cover with the rest of the passata.
  • Cover with foil and place in the oven for 30 minutes.
  • Remove the foil, sprinkle the bread crumbs and bake for another 10 minutes.
  • Buon appetito! 



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