- 100g baby spinach leaves, roughly torn
- 1 spring onion, sliced
- 50g feta cheese, crumbled
- 50g ricotta cheese
- 1 egg, lightly beaten
- 3 instant cannelloni tubes
- 100g stir through creamy tomato pasta sauce
- Parmesan cheese
Preheat oven to 180°C. Grease 200ml square or rectangle casserole dish.
Combine baby spinach, spring onion, cheeses and egg in a medium bowl.
Spoon the spinach and cheese mixture into a ziplock bag, seal and snip off one corner. Fill the tubes. Spread 1 tablespoon of sauce on bottom of casserole dish and place filled pasta tubes on top. Spread rest of pasta sauce over the tubes and sprinkle with parmesan cheese.
Cook for 25 minutes until golden brown on top.
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