Gluten Free Spinach and Ricotta Cannelloni


This is a classic recipe and I got really excited when I found San Remo Gluten Free Cannelloni in the supermarket. It had been so long since I had made this recipe, since becoming gluten intolerant, that I wasn’t sure if I would be able to eat it again. This Tomato Sauce is Piet’s special tomato sauce and has an amazing flavour.

Special Tomato Sauce Ingredients
olive oil
sea salt
cracked pepper
2 Spanish onions/red onion chopped finely
1 gourmet garlic or 3 cloves of garlic grated
2x 400g can diced tomatoes
1tbls Gluten Free Worcestershire Sauce
1 tbs All Gold Tomato Sauce (South African brand found in Woolworth’s) or a gluten free Tomato Sauce
1/2 cup water

Heat oil, salt & pepper. Sauté onion & garlic. Add tomatoes. Add Worcestershire & tomato sauce & water. Simmer on low for 1hour.

Spinach & Ricotta Filling
375g Ricotta Cheese
350g Spinach (frozen spinach works well, you will need to cook it in the microwave and then drain off any excess liquid otherwise the filling will become to runny)
2 garlic cloves med to large grated
3 egg yolks
sea salt to taste
ground pepper to taste
grated cheese
Combine all ingredients in a bowl and mix well
1 packet San Remo Gluten Free Cannelloni

Preheat oven to 200oC

Once the tomato sauce is ready, prepare the spinach filling. You will need a piping bag or clip seal bag and trim one corner to fill the cannelloni tubes.
Layer one row of filled cannelloni tubes in an oven proof dish, layer with tomato sauce and some cheese. Repeat again until all cannelloni tubes and sauce has been used.

Cook in oven for 30 -35 minutes and remove once cheese on top has browned. Allow to cool and serve.