Spinach and Ricotta Cannelloni with Asparagus Salad

Spinach and Ricotta Cannelloni with Asparagus Salad

Ready in 45 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 9, 2018.



  • 1 brown onion
  • 2 carrots
  • 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
  • ¼ cup water ^
  • 1¼ cups grated cheese


  • 1 bunch asparagus
  • 1 pack cherry tomatoes
  • 1 Lebanese cucumber
  • 1 pack veggie herb vinaigrette


  1. Prep and cook cannelloni sauce Preheat oven to 230°C. Finely chop onion and grate carrots. Heat a drizzle of oil in a fry-pan on medium-high heat and cook onion and carrot with ½ tsp salt for 5-7 minutes, until softened. Add garlic and canneloni herbs and cook a further 1-2 minutes, until fragrant.
  2. Finish sauce Add canned tomatoes and first measure of water to pan, bring to a simmer, reduce heat to medium and cook for about 6 minutes, until thickened. Stir through balsamic vinegar and season to taste
  3. Prep and cook cannelloni Cut cannelloni in half widthways. Lightly grease a baking dish, lay cannelloni on the base and pour over second measure of water. Cover with tomato sauce and sprinkle over cheese. Bake on top rack of oven for about 15 minutes, until pasta is cooked through and cheese is golden.
  4. Make salad Peel or finely dice asparagus and halve cherry tomatoes. Cut cucumber in half lengthways then thinly slice on an angle. Add all to a bowl with vinaigrette and season to taste.
  5. Serve cannelloni on plates and top with a handful of salad.

Nutritional Information

Energy 2734 kj
653 kcal
Protein 29.5g
Carbohydrate 61.9g
Fat 30.0g