Spinach and Ricotta Cannelloni
User Reviews
5
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Prep Time
35 mins
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Cook Time
40 mins
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Total Time
1 hr 15 mins
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Servings
4 people
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Calories
528 kcal
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Course
Main Course
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Cuisine
Italian
Spinach and Ricotta Cannelloni
Description
The recipe begins with preparing a fresh tomato sauce by gently sautéing chopped shallots and garlic in olive oil, then simmering with tomato passata and torn basil leaves. The filling is made by wilting fresh spinach with a small amount of water, cooling it, then squeezing out excess moisture before combining it with ricotta cheese, parmesan, an egg, nutmeg, salt, and pepper for a smooth, creamy mixture.
Uncooked cannelloni tubes are filled with this filling mixture and assembled in a baking dish partially coated with tomato sauce. The dish is topped with sliced mozzarella and additional parmesan before baking until bubbly and golden. The result is a comforting, moist casserole where pasta absorbs the flavors of filling and sauce, with cheese providing richness and melty texture.
This dish serves well immediately but can be made ahead, frozen in a foil disposable tray, then thawed completely before baking. Variations include substituting the tomato sauce with béchamel and changing fillings for options like lentil or sausage ragù.
Ingredients
For the sauce
- 1 shallot
- 2 garlic cloves
- 3 1/2 cups (700g) tomato puree aka passata
- 1 small bunch basil
- 1/2 tbsp olive oil
For the filling
- 12.3 oz (350g) ricotta cheese
- 8.8 oz (250g) spinach raw, fresh
- 1 egg
- 2 tbsp parmesan grated
- 1 pinch nutmeg
- salt
- black pepper
To assemble
- 12 cannelloni pasta tubes
- 4.4 oz (125g) mozzarella cheese ball
- Parmesan Cheese extra grating
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.
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
- Freeze assembled cannelloni in a disposable foil tray; thaw fully before baking for convenient make-ahead meals.
- Variations include substituting tomato sauce with béchamel and changing fillings to lentil ragù, sausage ragù, or beef ragu.
- Mix smoked cheeses such as scamorza or applewood cheddar with ricotta for smoky flavor in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 528 kcal
% 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.
User Reviews
Overall Rating
5
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