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Ricotta and silverbeet cannelloni

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This homemade Ricotta and silverbeet cannelloni recipe makes for a delicious meal that's sure to fill you up.

  • Serves6
  • Cook time50 minutes
  • Prep time40 minutes, + cooling time
Ricotta and silverbeet cannelloni


  • 500g pumpkin, seeded, peeled, finely chopped
  • 1 bunch silverbeet, stems removed, leaves washed
  • 2 cups (480g) ricotta
  • ½ cup (40g) finely grated parmesan
  • ¼ cup (40g) pine nuts, toasted
  • 2 tbs finely shredded sage
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 400g tomato sugo or passata
  • ½ cup (125ml) thickened cream
  • 6 fresh lasagne sheets
  • 2 large zucchini, peeled into ribbons
  • 2 tbs panko breadcrumbs
  • ⅓ cup (40g) grated cheddar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pumpkin in a large saucepan of boiling water for 5 mins or until just tender. Drain well.
  2. Step 2

    Meanwhile, place the silverbeet in a large saucepan over high heat. Cook, covered, turning occasionally, for 5 mins or until just wilted. Remove from heat. Set aside to cool slightly.
  3. Step 3

    Use your hands to squeeze as much liquid from the silverbeet as possible. Coarsely shred silverbeet and place in a large bowl. Add the pumpkin, ricotta, parmesan, pine nuts and sage and stir until combined.
  4. Step 4

    Heat oil in a large deep ovenproof frying pan or flameproof casserole dish over medium heat. Add the onion and garlic and cook, stirring, for 5 mins or until onion softens. Stir in the diced tomato, sugo or passata and cream. Bring to a simmer and cook for 5 mins or until the sauce thickens slightly. Season. Remove from heat.
  5. Step 5

    Place 1 lasagne sheet on a clean work surface. Arrange one-sixth of the zucchini ribbons in a single layer over lasagne. Cut in half crossways. Spoon some of the ricotta mixture along 1 short side and roll up to enclose filling. Use a small serrated knife to cut into thirds crossways. Arrange rolls, cut-side up, over tomato mixture in the pan or dish. Continue with remaining lasagne sheets, zucchini and ricotta mixture, arranging rolls side-by-side in tomato mixture.
  6. Step 6

    Preheat oven to 200°C. Cover the pan or dish with foil. Bake for 20 mins or until heated through. Remove foil. Sprinkle with breadcrumbs and cheddar. Bake, uncovered, for 10-15 mins or until golden brown.