Last week I shared one of my favorite recipes a mouth-watering Spinach and Cheese Cannelloni. This week I decided to do a spin-off of the ingredients by including some Ricotta and Sun Dried Tomatoes.


  • 1 Large Oven Proof Dish
  • 1 Package Cannelloni Tubes
  • 4 Cups (1 Liter) Béchamel sauce 
  • 2 TSP Nutmeg (If using packaged Béchamel sauce)
  • 1 TBSP Veg Oil
  • 1 Small White Onion Diced Finely
  • 1 Garlic Glove Minced Finely
  • 400 Grams Chopped Spinach
  • Salt/Pepper to Taste
  • 2 TBSP Chopped Parsley
  • 2 TBSP Chopped Basil
  • 1/3 Cup Grated Parmesan Cheese
  • 1/2 Cup Mozzarella Cheese
  • 3/4 Cup Ricotta Cheese
  • 2 Cups Sun Dried Tomatoes
  • 1 Can Ricotta and Tomato Sauce



  • In a sauce pan add veg oil and cook garlic and onions, then add spinach.
  • Add the Parmesan cheese, ricotta cheese, and 1/4 cup of the Mozzarella cheese and mix.
  • Add the parsley and basil, and then the sun dried tomatoes.
  • In an oven proof dish, add the Ricotta and Tomato Sauce on the bottom, then stuff the cannelloni tubes with the mixture layering them carefully.
  • Top the layered tubes with bechamel and remaining shredded mozzarella and place in pre heated oven at 220 degrees Celsius for 35 minutes or until mixture bubbles on top.








2 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *