Buttered and toasted crunchy fresh bread filled with melted Parmesan and Mozzarella cheese and all those Spinach Cannelloni flavours in less than 10 minutes.
Weight Watchers: 9pp per grilled cheese!
Serves: 2


    • 1 clove garlic, crushed
    • ⅓ cup ricotta cheese (I used reduced-fat)
    • ¼ cup frozen chopped spinach, thawed
    • 2 tablespoons grated parmesan cheese
    • Sea salt and cracked pepper, to taste
    • Dried Italian mixed herbs, to taste (Oregano and basil mix)
    • ¼ cup grated light mozzarella cheese (or fresh mozzarella, thinly sliced)
    • 4 thick slices sourdough bread
    • 1 tablespoon butter (light or reduced-fat spread)
    • ½ cup of your favourite pasta sauce (Passata or Tomato Sauce for U.S readers)


  1. In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.
  2. Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.
  3. Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread – buttered side up (to create a sandwich).
  4. Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).
  5. Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)


Serving size: per sandwich
Calories: 327
Fat: 9g
Carbohydrates: 47g
Fiber: 2g
Protein: 18g