Mel Christensen

Mel Christensen

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Spinach & Cheese Cannelloni with Chunky Tomato sauce: *Gluten Free, Sugar Free.


Spinach & Cheese Cannelloni with Chunky Tomato sauce:

*Gluten Free, Sugar Free.



  • 500g frozen spinach, thawed and drained of excess liquid
  • 350g Block-Style cottage cheese (I use Brancourt’s Farm style cheese found at Costco Melbourne – you can substitute with ricotta)
  • 3 eggs
  • 2 crushed garlic cloves
  • 200g grated cheese ( your choice of full fat or ‘light’ cheese – mozzarella is a great choice as it is natuarally much lower in fat than tasty/cheddar)
  • 1 tsp. ground nutmeg
  • 1 tsp pink Himalayan or sea salt & some freshly ground black pepper
  • 1 x 200g Packet of Gluten free Cannelloni tubes
  • 600g chunky tomato sauce (you can use a bought one or do yourself a real favour and make the awesome one *shown below.)
  • 1 small handful of fresh basil leaves, roughly torn



  1. Combine spinach, cottage/ricotta cheese, eggs,  garlic, 1/2 the grated cheese, nutmeg, salt and pepper in a bowl. Mix well.
  2. Fill dry  Cannelloni tubes with mixture.
  3. Pour half the tomato sauce in a dish then place a layer of the filled Cannelloni tubes. Pour over the remaining sauce and sprinkle with the rest of the grated cheese.
  4. Bake at 200ºC for 30–35 minutes.
  5. Scatter with leftover basil leaves and serve immediately.
  6. May be frozen or refrigerated overnight for mind-blowingly good ‘leftovers lunch!’


*Mel’s  Thermomix  Chunky  Tomato  Sauce  Recipe

Blend on 8 sec / Speed 5

  • 4 cloves garlic
  • 1 medium brown onion
  • 1 medium carrot
  • 1 medium zucchini



  • 40g Extra Virgin Olive Oil

7 mins / Varoma/ Speed 3-4


  • 1.3 kg fresh tomatoes, quartered
  • 1 tbsp. Natvia (or preferred sweetener)
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Dried Basil
  • 1 tbsp. Concentrated vegetable stock (I used the TM everyday cookbook version)
  • Freshly ground pepper
  • 100g tomato paste (triple concentrate)


30mins / Varoma / Speed 1

Taste, season if required and use as required and store remaining sauce in airtight jars in refrigerator for up to 3 weeks.