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Spaghetti with Spinach and Ricotta Dumplings

Serves: 4

Nutritional Information (per serve)

  • Kcal: 296 kcal
  • Carbs: 25.2g
  • Proteins: 16.5g
  • Energy: 1240 kJ
  • Sugar: 13g
  • Fat: 11.6g
  • Saturated fat (g): 4.3g
  • Sodium (mg): 823mg

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  • 1 Packet of Slendier Spaghetti
  • 125 grams Frozen Spinach Thawed and Drained
  • 80 grams Ricotta Cheese Fresh Low Fat
  • ½ cup(s) Gluten Free Breadcrumbs
  • 1 Egg
  • 1 cup(s) Tomato Passata Sauce
  • 1 Garlic Clove Crushed
  • 1 teaspoon(s) Olive Oil
  • 1 teaspoon(s) Cinnamon
  • ½ cup(s) Diced Onion
  • 1 teaspoon(s) Parmesan Cheese to Serve


  1. Prepare Slendier Spaghetti as per instructions on pack and set aside
  2. In a large bowl combine spinach, ricotta, egg and bread crumbs. Mix to combine and refrigerate for 1 hour
  3. In a saucepan add olive oil and gently heat; add garlic and onion and cook until softened. Once fragrant add passatta sauce and gently heat
  4. Remove ricotta mixture from fridge and roll mixture into balls; Place ricotta balls into tomato mixture and gently cook for 5-8 minutes or until firm. Using two spoons gently turn ricotta balls to allow even cooking
  5. Evenly divide spaghetti in bowls and serve ricotta balls and sauce on top. Sprinkle with parmesan cheese and enjoy.