Ricotta, Lemon and Mozzarella Cannelloni Bake - This is one of my favourite Italian dishes (Maltese ricotta being my weakness). I substituted passata for the tinned tomatoes and sautéed a small fine diced brown onion and red chilli with the garlic. I ramped up the flavour with ½ t dried basil, ½ t oregano, ¼ t rosemary, ¼ t allspice & 1 t sweet paprika. I love the idea of adding lemon zest to the ricotta (I also add a pinch of grated nutmeg). Though I found that 220g of ricotta mixed with wilted English spinach (squeezed and chopped), 1 egg, ¼ cup parmesan and ¼ cup mozzarella was enough to fill 125g of GF cannelloni shells. Remember to cover the 20cm x 20cm dish with a tray/foil to prevent the cheese topping from burning. Remember to cover the 20cm x 20cm dish with a tray/foil to prevent the cheese topping from burning. Serve with a fresh green salad. This recipe featured in the IGA promotion: Great Dairy Sale.

Cannelloni - Where can you buy cannelloni SHELLS?? I have looked everywhere but can’t find them.