Deluxe Tier Cannelloni


  • 2 cups fresh spinach
  • 2 1/2 cups ricotta
  • 1 cup mascarpone
  • 1/4 teaspoon grated nutmeg
  • Pinch chili flakes
  • Zest 1/2 lemon
  • Freshly ground black pepper
  • 1 cup Parmesan, grated, divided
  • 10 cannelloni tubes
  • For the sauce:
  • 1 tablespoon olive oil
  • 2 cloves garlic, sliced
  • 1 fresh red chili, finely chopped
  • 1/4 cup red wine
  • 1 tablespoon tomato puree
  • Pinch sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can San Marzano tomatoes, crushed
  • 1 Parmesan rind
  • 1 stalk fresh oregano, chopped
  • 1 tablespoon butter
  • To serve:
  • 1 cup mozzarella, torn
  • Basil, chopped, to serve
  • Parsley, chopped, to serve


  1. Preheat the oven to 350 degrees.
  2. Blanch the spinach in boiling water for 30 seconds then place in ice water. Drain and squeeze out as much water as possible by placing into a clean tea towel and wringing out. Chop finely and place into a bowl with the ricotta, mascarpone, nutmeg, chili flakes, lemon zest, black pepper and half the Parmesan. Stir to combine.
  3. Fill a piping bag or clean plastic bag with the filling and fill each of the tubes. Give them a light bang to compact the filling.
  4. Place the tubes in a baking dish.
  5. Add 1 tablespoon olive oil to a pan followed by the garlic and chili and cook for 2 minutes until fragrant. Add the wine followed by the tomato puree, sugar, salt and pepper and stir then add the tomatoes, Parmesan rind and oregano.
  6. Pour the sauce over the cannelloni tubes. Sprinkle over the remaining Parmesan and add the mozzarella. Bake for 30 to 40 minutes until the tubes are cooked through then serve sprinkled with the chopped basil and parsley.