Tallebudgera Ricotta and Spinach Tortilla Cannelloni
- Pauladmin tester
1cupTomato passata sauce
1cupTasty grated cheese, low fat
- Add to a bowl ricotta, parmesan, spinach and 1/4 cup of grated cheese. Mix together until well combined.
- Fill half tortilla wrap with approximately 2 to 3 tablespoons of the filling and roll up.
- Once all wraps have been filled and rolled, add a tablespoon of passata sauce to the bottom of a foil baking tray. Place filled wraps on top of the sauce. Top with remaining sauce and sprinkle with remaining grated cheese.
- Bake at 160 degree C for 20 minutes.
Quick and easy vegetarian option. Recipe courtesy of Tallebudgera State School.
This recipe can be frozen. Place foil tray contained the prepared cannelloni into the freezer. Cook for 45 minutes if cooking from frozen.