Mel Christensen

Mel Christensen

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Super Simple Spinach & Ricotta Mountain Bread ‘Cannelloni’ *Vegetarian, *Gluten-Free Option

simple cannelloni

Super Simple Spinach & Ricotta Mountain Bread ‘Cannelloni’

 *Vegetarian, *Gluten-Free Option



  • 3 x 250g packs of frozen spinach, thawed.
  • 2 cloves garlic, minced
  • 750gm ricotta cheese (or a combination of  ricotta & feta)
  • Freshly ground sea salt and pepper
  • 6 sheets of Mountain Bread™ (for Gluten Free option, replace with GF wraps)
  • 500g jar of Organic Tomato based pasta sauce (I reccomend  Aldi’s “just Organic” brand which is free of additives – OR if you have the time you can make your own – *See my new recipe below!)
  • ½ cup mozzarella cheese, grated (or a Pizza style blend is even better!)



  1. Squeeze out excess water from thawed spinach and place in a bowl with garlic, ricotta,  salt and pepper.  Mix well. (TM – 10 sec / speed 3)
  2. Lay out sheets of Mountain Bread™ and put ricotta filling evenly along one side of each sheet. Roll up and place in a casserole dish lined with baking paper.
  3. Pour the tomato pasta sauce gently over the cannelloni. Sprinkle with cheese and bake in moderate oven at 180C for 45 minutes. Serve with a tossed salad.



*Mel’s  Thermomix  Chunky  Tomato  Sauce  Recipe

Blend on 5 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 2


  • 1 kg fresh tomatoes
  • 1 tbsp. Natvia (or preferred sweetener)
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Dried Basil
  • 1tbsp Concentrated vegetable stock (I used the TM everyday cookbook version)
  • Freshly ground pepper
  • 100g tomato paste
  1. Cover with MCand press lock and press turbo 2 -3 times to combine and roughly chop the tomatoes
  2. Cover with basket to prevent splattering and cook:
  3. 30mins / Varoma / Speed 1
  4. Taste, season if required and use as required and store remaining sauce in airtight jars in refrigerator for up to 3 weeks.