silverbeet & ricotta canelloni
Vegetable Dishes

Silverbeet and ricotta cannelloni


Silverbeet & ricotta cannelloni

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 serves


  • 350 grams sliver beet leaves washed
  • 4-6 rashers bacon diced
  • 1 tbsp butter
  • ¼ cup pinenuts toasted optional
  • ½ cup ricotta or cottage cheese
  • 1 cup grated parmesan cheese
  • 125 grams instant cannelloni tubes
  • cups pasta sauce
  • ½ cup water
  • Nutmeg


  • Preheat oven to 200C. Shred the silver beet finely. In a fry pan add a dash of oil and cook the bacon until crisp. Remove from the pan. Add the butter and silver beet and cook only until wilted. Mix together the bacon sliver beet, pinenuts ricotta or cottage cheese and half the parmesan. Season with a pinch of salt, ground black pepper and nutmeg. Fill the cannelloni tubes with the mix. Mix together the pasta sauce and water. Place a half a cup of sauce into an ovenproof dish. Place the filled tubes on top of sauce and add remaining sauce on top and the remaining parmesan. Bake for 30-35 minutes. Serve with crusty bread and salad leaves

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