Gf and veg cannelloni

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Gluten free Ricotta and Spinach Cannelloni

Gluten free Ricotta and Spinach Cannelloni


1 250g tub Ricotta

1 cup Mushrooms

 1 bunch Spinach silver beet

500ml Passata

1 clove Garlic

½ cup Cheddar cheese

Rice paper rolls

Olive oil

Pink himalayan salt



Soak  and wash spinach and chop roughly

Chop mushrooms roughly.

Chop garlic finely.

Add some olive oil to a fry pan and cook the mushroom, spinach and garlic until soft on medium heat.

Set aside to cool.

In a bowl add ricotta, salt and pepper to taste.

Once the spinach mix is cooled add to ricotta and gently combine.

Grate cheese and set aside.

Pour ½ passata mix to cover the bottom of a baking dish.

Take one rice paper roll and wet until flexible. Lay on a flat surface and spoon some of the mix into the middle.

Wrap up by rolling to enclose mixture and tuck in the sides.

Place your cannelloni roll on top of the passata.

Continue rolling rice paper rolls until your mixture is used up and place side by side in the baking dish.

Drizzle a little more passata over the top of your cannelloni and sprinkle cheese on top. Heat under the grill until sauce is heated through and cheese is browned.

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