5.0 from 63 votes
Spinach and Ricotta Cannelloni
Spinach and ricotta cannelloni made with a simple tomato, basil sauce and topped with melting mozzarella cheese.
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 528 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the sauce
- 1 shallot
- 2 garlic cloves
- 3 1/2 cups (700g) passata/pureed tomatoes
- 1 small bunch basil
- 1/2 tbsp olive oil
For the filling
- 12.3 oz (350g) ricotta cheese
- 8.8 oz (250g) raw fresh spinach
- 1 egg
- 2 tbsp parmesan grated
- 1 pinch of nutmeg
- salt and pepper
To assemble
- 12 cannelloni pasta tubes
- 4.4 oz (125g) ball of mozzarella
- Extra grating of parmesan
Instructions
To make the sauce
- Finely chop the shallot and garlic and saute in a pan with a little olive oil for around 1-2 minutes until soft and translucent but not browned. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside.
Cup of Yum
To make the filling
- Add the washed raw, fresh spianch to a large pan and wilt on a medium heat. Add a splash of water (around 1 tbsp) to stop the spinach from burning and to help wilt it all. Leave to cool or rinse under cold water then squeeze out as much water as possible and finely chop.
- To make the spinach and ricotta filling, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper to a large mixing bowl and mix everything together until creamy and thoroughly combined.
To assemble
- Pre-heat the oven to 180°C/350F/gas mark 4.
- To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta filling to a piping bag or a disposable freezer bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Add each filled cannelloni tube in an even layer in the baking dish.
- Top the cannelloni with the remaining tomato sauce then top with torn mozzarella and grated parmesan. Cover with tin foil and bake for 30 minutes then uncovered for 10 minutes or until the cheese is golden and bubbling.
Notes
- Make as above in a foil disposable tray, cover and freeze. Thaw completely before baking in the oven.
- Pesto provolone cannelloni (vegetarian)
- Italian beef ragu (replace the tomato sauce with bechamel sauce)
- Lentil ragu (vegetarian) replace the tomato sauce with bechamel as above.
- Tuscan sausage ragu
- Ricotta mixed with grated smoked scamorza cheese or smoked applewood cheese (this would also be good with spinach)
Nutrition Information
Calories
528kcal
(26%)
Carbohydrates
56g
(19%)
Protein
28g
(56%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Cholesterol
71mg
(24%)
Sodium
422mg
(18%)
Potassium
1487mg
(42%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
7595IU
(152%)
Vitamin C
41.7mg
(46%)
Calcium
479mg
(48%)
Iron
7.4mg
(41%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 528
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 28g | 56% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 71mg | 24% |
| Sodium | 422mg | 18% |
| Potassium | 1487mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 7595IU | 152% |
| Vitamin C | 41.7mg | 46% |
| Calcium | 479mg | 48% |
| Iron | 7.4mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.