By Latchy on September 12, 2003
Photo by Chef floWer
Photo by Chef floWer
"This is a recipe I have had for ages and don't know where I originally got it from but have posted because of a request on the threads. It does work."
Serving Size: 1 (327 g)
Servings Per Recipe: 4
"This was very easy to make and delicious. The only thing maybe I'll do next time is add a little pasta sauce on the base of the dish as the lasagne stuck a little. I also think I didn't use enough tomato sauce (400 grams of Barilla Olive (my favourite)). However nobody noticed as we finished the whole thing in one night. Thank you Latchy (RIP)"
"Great base recipe! I added ground oregano and garlic powder. Next time I will add sauteed mushrooms and fresh minced garlic."
"I wasn't too crazy about this. The filling was way too rich. I'd try it again but maybe add more spinach and maybe some mushrooms."
"Used Premade Canelloni also, just placed the pasta in boiled water for a few minutes before stuffing. Stuck to the rest of the recipe, turned out sooo delicious! We served along side toasted turkish breads, Roasted Capsicum salad with rocket and toasted dollaps of cream cheese seasoned to taste"
"I made half a recipe using homemade spinach pasta. I added mushrooms and used homemade Italian sauce. Also used some of the stuffing plus mozzarella cheese to make ravioli. Very good and loved that you don't have to pre-cook the pasta."
"This was delicious! I used the premade cannelloni shells and forgot the basil, but wow they were great and SO easy!"
"Having spent ages doing Cannelloni the authentic way in the past I was relly impressed as to how good this tasted. I will be cheating all the time in the future :)"
"Ok I know Ive already commented on this recipe but I just cant help myself!!!!!!! I havent made this in a couple of months and me and my boyfriend had this tonight and I needed to say again how AMAZING this recipe is! Thank you sooooo much for sharing! One of my favorite recipes for sure!"
"We adore this recipe! We cook half a package of dry lasagna to a very firm al dente and cut each piece in half to roll the filling in. I'm sure it's not as authentic as using fresh lasagna but it still tastes great!"
"We really enjoyed this, even my meat eating, non vegetable eating brother liked this a lot. I did add some garlic and nutmeg to the ricotta and spinach mixture and topped with shredded mozzarella since I had some to finish up. Thanks Latchy!"
"This is a good basic recipe for spinach & ricotta cannelloni. My boyfriend & I polished off the whole tray it was that good! I made my own pasta using recipe #3474, my own ricotta using recipe #46595, and tomato sauce recipe #74464. I also made little individual cannellonis as opposed to 3 big ones, and added an extra cup of sliced spinach, to cut through the richness of the ricotta (I just thought that 3 cups of spinach probably wasn't enough). Thank you for this recipe, I know I'll definitely make it again."
"I gave this 4 stars because I added and deleted some ingredients which wouldn't make it a true review. I didn't have spinach so I used roughly grated zucchini, I added minced onion and garlic, plus a tbsp. of sugar to the ricotta mixture. I used pre-made lasagna sheets too, only I cut them in half and soaked them in cold water for a few minutes first. This was a really delicious meal and soooo easy to prepare. (One tip though - I used Reynolds 'release' foil so the cannelloni didn't stick to the pan, and I had nothing to clean up)."
"I love spinach canelloni in restaurants, but recipe books never seem to give me a good recipe. This recipe however, is absolutely delicious I thoroughly recommend it."
"The whole family loved this - even the kids who has a problem with 'green'. Highly-recommended."