Spinach and Ricotta Cannelloni with Asparagus Salad

Spinach and Ricotta Cannelloni with Asparagus Salad

Ready in 40 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, December 9, 2018.



  • 1 brown onion
  • 1 carrot
  • 2 cloves minced garlic
  • 1 pack cannelloni herbs
  • 1 can chopped tomatoes
  • ½ cup water
  • 1 Tbsp balsamic vinegar
  • 1 pack spinach and ricotta cannelloni
  • 1¼ cups grated cheese


  • 1 bunch asparagus
  • ½ pack cherry tomatoes
  • ½ telegraph cucumber
  • 1 pack veggie herb vinaigrette


  1. Prep and cook cannelloni sauce Preheat oven to 230°C. Finely dice onion and grate carrot. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion and carrot with ½ tsp salt for 5-7 minutes, until softened. Add garlic and cannelloni herbs and cook a further 1-2 minutes, until fragrant.
  2. Finish sauce Add canned tomatoes and water to pan, bring to a simmer, reduce heat to medium and cook for about 8 minutes, until thickened. Stir through balsamic vinegar and season to taste.
  3. Prep and cook cannelloni Lightly grease a baking dish and lay cannelloni on the base. Cover with tomato sauce and sprinkle over cheese. Bake on upper oven rack for about 15 minutes, until pasta is cooked through.
  4. Make salad Peel asparagus into long thin strips or thinly slice and halve cherry tomatoes. Quarter cucumber, remove seeds and thinly slice. Add all to a bowl with vinaigrette, toss and season to taste.
  5. Serve cannelloni with salad.

Nutritional Information

Energy 2708 kj
647 kcal
Protein 30.3g
Carbohydrate 57.8g
Fat 30.9g