1. Place ricotta cheese, chopped pine nuts and spinach in a bowl and blend together.
    2. Season with salt, pepper and a pinch of nutmeg.
    3. Take pasta sheets, fill with stuffing and roll up.
    4. Place in an ovenproof dish and cover the cannelloni with Macphie Béchamel with Butter Sauce and freshly grated Parmesan.
    5. Bake at 180ºC (360ºF) for 20-30 minutes until golden brown.
    6. Serve with toasted pine nuts, a green salad and a slice of garlic bread.


  • 450 - 500g Ricotta cheese
  • 110g toasted pine nuts
  • 1000g spinach
  • Seasoning to taste
  • Pinch of nutmeg
  • 8 pasta sheets
  • 1 litre Macphie Béchamel with Butter Sauce
  • Parmesan cheese
  • Green salad (optional)
  • Garlic bread (optional)