Gluten Free Spinach Ricotta Cannelloni


A gluten free version of a traditional, belly-warming winter staple that everyone can enjoy.

Serves 6

1 tbsp Ceres Organics Olive Oil

1 garlic clove, crushed

300g fresh spinach

1 free-range egg

250g ricotta

4 tbsp grated parmesan

pinch of ground nutmeg

Ceres Organics Herb Salt

2 boxes (250g) Casalare Cannelloni

1 jar (690g) Zito Organic Basilico Pasta Sauce

1 small fresh mozzarella, sliced

basil leaves, to serve

green salad, to serve

1 Preheat oven to 200˚C. Heat olive oil in a large saucepan. Add garlic and cook for 1 minute. Quickly stir-fry spinach in the pan in 2 batches. (This method retains more nutrients than boiling the spinach in water.) Transfer to a platter to cool. Squeeze well to drain excess liquid.

2 Combine egg, ricotta, 2 tbsp parmesan, nutmeg and herb salt in a bowl. Finely chop the spinach and add to ricotta mixture. Place in piping bag and fill dry cannelloni tubes.

3 Spread baking dish with ¹/³ of the pasta sauce. Place cannelloni side by side in a single layer. Top with remaining pasta sauce. Cover with mozzarella and remaining parmesan. Bake for 35-40 minutes or until golden and pasta is tender when tested with a skewer. 
Top with basil leaves and serve with 
green salad, if desired.



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