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  • Spinach 400.0 g
  • Water 50.0 ml
  • Ricotta 250.0 g
  • Olive oil 15.0 ml
  • Cherry tomatoes (rinsed and halved) 250.0 g
  • Baby marrow (cut lengthways) 186.0 g
  1. Method:

    • Pre-heat oven to 160 °C.
    • Heat a frying pan with a tablespoon of oil and fry the spinach in batches. Repeat until all the spinach is cooked. Place in a sieve, drain excess liquid and cool.
    • Mix the Robertsons Veggie Seasoning, Knorr Tomato Pronto and the water. Add the cherry tomatoes to the sauce and pour onto a greased oven tray.
    • Mix the ricotta with spinach and lay the sliced courgette on a board. Spoon some mixture on the courgette and roll the slice up. Repeat until all spinach is used.
    • Place the courgette rolls in the oven tray and bake for 10 min.
  2. Chef's Tip:

    • Serve with green salad and small baked potatoes.