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Cannelloni with Ricotta, Silverbeet & Big Red Sauce

Time: 50 minutes Serves: 4-6


  • 200g packet dried cannelloni tubes

  • 50g tasty cheddar

  • 1 tbsp parsley, chopped

  • Filling

  • 350g ricotta

  • 5 silverbeet leaves, roughly chopped

  • ½ zest of lemon

  • salt and pepper

  • Sauce

  • ½ brown onion, diced

  • 1 small carrot, diced

  • 1 stick celery, diced

  • 1 clove garlic, finely chopped

  • 6 basil leaves

  • 1 cup vegetable stock

  • 1 x 420g can of Heinz Big Red Tomato Soup

  • 1 knob butter

  • salt and pepper


  • 1.

    Preheat oven to 180°c.

  • 2.

    For sauce, melt butter in a pan over a medium heat. Add onion, garlic, celery, and carrot. Cook for five minutes or until soft.

  • 3.

    Pour in Heinz Big Red Tomato Soup and stock and bring to the boil. Add basil and stir well. Reduce heat and simmer for 15 minutes. Season to taste.

  • 4.

    Meanwhile, for the filling, place ricotta, silverbeet and lemon zest in a large bowl. Season with salt and pepper. Mix until combined.

  • 5.

    Pipe or spoon the filling into the cannelloni tubes. Place the filled tubes side by side in a lightly greased ovenproof dish. Pour over sauce and sprinkle with cheddar cheese.

  • 6.

    Bake in oven for 30 minutes or until cheese is golden brown.

  • 7.

    Garnish with fresh parsley and serve with a green salad.

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