Name: Creamy Ricotta Cannelloni Bake with Silverbeet
Prep time: 30 min
Cook time: 1 h
Yield: 4 people
Cuisine: Italian
Ingredients: 1 tbsp The Good Oil extra virgin rapeseed oil; 1 small onion, finely diced; 1 bunch silverbeet (approx 300g leaves), stalks removed and finely chopped; 350g ricotta; 50g grated parmesan; 1 egg; Salt & pepper to taste; 1 tbsp The Good Oil extra virgin rapeseed oil (for tomato sauce); 1 small onion, finely diced (for tomato sauce); 2 garlic cloves, thinly sliced (for tomato sauce); 2 x 400g tins diced tomatoes (for tomato sauce); 1 tbsp tomato paste (for tomato sauce); 1 tsp sugar (for tomato sauce); 1 tsp dried oregano (for tomato sauce); Salt & pepper, to taste (for tomato sauce); 400g fresh lasagne sheets (for assembly); 150g grated mozzarella (for assembly); A handful of extra grated parmesan, for topping (for assembly)

Difficulty

Easy

Serves

4 people

Cooking time

Prep 30 mins
Cooking 60 mins

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How To Make Creamy Ricotta Cannelloni Bake with Silverbeet

This creamy ricotta cannelloni bake is a comforting, crowd-pleasing dinner that’s surprisingly easy to make. Rolled fresh lasagne sheets are filled with a silverbeet and ricotta mixture, then baked in rich tomato sauce with mozzarella and parmesan. It’s a delicious way to use seasonal silverbeet – perfect for meal prep or feeding a family. Make it ahead, then pop it in the oven when you’re ready to eat. Leftovers reheat beautifully for a quick next-day lunch or dinner.

Unsure about silverbeet? Substitute for baby spinach for a milder taste!

Ingredients

1 tbsp The Good Oil extra virgin rapeseed oil
1 small onion, finely diced
1 bunch silverbeet (approx 300g leaves), stalks removed and finely chopped
350g ricotta
50g grated parmesan
1 egg
Salt & pepper to taste

Ingredients (for the tomato sauce)

1 tbsp The Good Oil extra virgin rapeseed oil
1 small onion, finely diced
2 garlic cloves, thinly sliced
2 x 400g tins diced tomatoes
1 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
Salt & pepper, to taste

Ingredients (to assemble)

400g fresh lasagne sheets
150g grated mozzarella
A handful of extra grated parmesan, for topping

Method

Heat oil in a saucepan over medium heat. Add onion and garlic and cook until just soft (don’t let it brown). Stir in tomato paste, tomatoes, sugar, oregano and season to taste. Simmer for 10 minutes until slightly thickened then set aside.
Heat more oil in a large frying pan over medium heat. Add onion and cook until soft. Add chopped silverbeet and cook until wilted and any liquid has evaporated. Let cool slightly. In a large bowl, combine silverbeet mixture, ricotta, parmesan, egg and season well with salt and pepper.
Preheat the oven to 190°C. Spread a thin layer of tomato sauce over the base of a baking dish. Cut the fresh pasta sheets into 6-8 rectangles, sized to fit your dish. Divide the filling evenly, spooning it along one short edge of each sheet, then roll up to form a log. Arrange the cannelloni seam-side down in the dish. Repeat with the remaining pasta and filling.
Pour remaining tomato sauce over the cannelloni, spreading it evenly. Sprinkle the top with mozzarella and extra parmesan. Bake for 30-35 minutes, until bubbling and golden. Let stand for 5 minutes before serving with a simple green salad or crusty bread.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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