Wednesday, 21 October 2015


Serves 2, 1 syn per tube.

You will need:

◦6 cannelloni tubes
A few basil leaves, torn
4 level tbsp grated Parmesan cheese

For the Filling:
150g button mushrooms
150g fresh spinach, washed and trimmed
10 tbsp quark skimmed milk soft cheese
1 egg yolk
Salt and ground black pepper

For the Sauce:
350ml passata
1 garlic clove, crushed
Salt and ground black pepper

And here’s how:
                                       To make the filling put the spinach in a saucepan with 2 tablespoons of water. Cover with a lid and cook very gently over a low heat for about 5 minutes, until the leaves are limp and bright green. Whilst doing this, lightly fry your mushrooms until they're nice and soft. Drain your spinach in a colander, pressing down on top of the spinach with a saucer to squeeze out all the liquid.

Chop the spinach and mix with the quark, egg yolk and seasoning, then add the mushrooms. Spoon the filling into the cannelloni tubes and arrange them in an ovenproof dish. (I had to use my fingers in the end as it's just soooo fiddly! So don't be afraid of getting messy!)

Mix the passata, garlic and seasoning together and pour over the cannelloni. Sprinkle with basil and Parmesan cheese and bake in a preheated oven at 200°C/180°C Fan/Gas Mark 6 for about 20 minutes, until bubbling and golden brown.

Et voila! I served mine with a nice fresh salad full of speedy greens!



  1. This sounds delicious, definitely going to give it a try :) x

  2. Gosh I'm drooling over this Victoria!

  3. those look so good

  4. This looks amazing

    Lauren x |

  5. This comment has been removed by the author.

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