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    Home » Pasta recipes

    By Emily Leary. Last updated Apr 29, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Spinach and ricotta cannelloni recipe

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    When you're in the mood for pasta but fancy whipping up something special without too much effort, this spinach and ricotta cannelloni recipe is just the ticket.

    Two plates of Spinach and ricotta cannelloni on a wooden table.

    The tubular cannelloni pasta shells are filled with a mixture of creamy ricotta, garlicky spinach and salty parmesan.

    The filled cannelloni are then nestled on a base of herby tomato sauce and drenched in a smooth white sauce with a blanket of cheese, then baked until bubbling and gorgeous.

    A fork cutting open the Spinach and ricotta cannelloni on a plate.

    This recipe makes a large tray full of tender spinach and ricotta cannelloni, enough for six hungry people.

    Here’s my spinach and ricotta cannelloni recipe in full, with lots of step-by-step photos to help you at every stage.

    Ingredients

    For the tomato sauce

    • 1 tbsp olive oil
    • 4 cloves garlic finely chopped
    • 1 brown onion finely chopped
    • 800 g (28 oz) canned chopped tomatoes
    • Salt and pepper

    For the cannelloni filling

    • ½ tbsp olive oil
    • 30 g (2 tbsp) slightly salted butter
    • 2 cloves garlic finely chopped
    • ½ tsp ground nutmeg
    • 180 g (6.5 oz) fresh spinach washed drained and dried
    • 500 g (18 oz) ricotta
    • 165 g (1⅔ cups) Parmesan or vegetarian hard cheese alternative
    • Salt and pepper
    • 250 g (9 oz) dried cannelloni shells

    For the white sauce topping

    • 20 g (1 tbsp) slightly salted butter
    • 1 tbsp olive oil
    • 80 g (½ cup + 1 tbsp) plain white flour all purpose flour
    • 800 ml (3⅓ cup) whole milk
    • salt and pepper
    • 150 g (1¼ cup) grated/shredded mature cheese

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Frying pan
    • Mixing bowl
    • Kitchen knife
    • Chopping board
    • Large roasting tray
    • Whisk
    • Wooden spoon

    Instructions

    To make the tomato sauce

    Heat the oil in a large pan over low-medium heat.

    Overhead shot of a pan on an induction hob with oil surrounded by some of the ingredients required to make the Spinach and ricotta cannelloni.

    Add the onion and garlic and fry gently for 10 minutes until soft.

    Chopped onion and garlic inside a pan on a induction hob surrounded by some of the other ingredients required to make the recipe.

    Add the chopped tomatoes and a pinch of salt and pepper.

    Overhead shot of some of the ingredients required to make the Spinach and ricotta cannelloni in a pan being cooked on an induction hob.

    Simmer for 5 mins until thickened a little. Set aside.

    To make the cannelloni filling

    In another pan, warm the oil and butter over a medium heat.

    Overhead shot of oil and butter being melted in a pan.

    Add the nutmeg and garlic.

    Overhead shot of some of the ingredients required to make the Spinach and ricotta cannelloni being cooked in a pan.

    Fry for 30 seconds.

    Overhead shot of some of the ingredients required to make the Spinach and ricotta cannelloni being cooked in a pan.

    Add the spinach.

    Overhead shot of the spinach inside a pan being cooked on an induction hob.

    Cook gently until just wilted

    Overhead shot after the spinach has been cooked on the induction hob for a few minutes.

    Tip into a bowl to cool.

    Overhead shot of spinach cooling inside a bowl.

    Once cool. finely chop and return to the bowl.

    Overhead shot of finely cut cooked spinach in a bowl.

    Add the ricotta and grated hard cheese.

    Overhead shot of some of the ingredients required to make the Spinach and ricotta cannelloni in a bowl.

    Mix, season to taste and set aside.

    Overhead shot of a bowl of the ingredients mixed together that are required to make the Spinach and ricotta cannelloni.

    To make the white sauce

    Melt the butter and oil in a pan over a medium heat

    Overhead shot of butter and oil being melted in a pan.

    Add the flour and milk.

    Overhead shot of butter, flour, milk and oil being melted in a pan on top of an induction hob.

    Whisk over the heat until the sauce is thickened.

    Overhead shot of the thickened ingredients in a pan.

    Season and set aside.

    To assemble

    Grease a large roasting tray, then pour the tomato sauce into the base, spreading evenly.

    Overhead shot of some of the ingredients for the spinach and ricotta cannelloni together in a baking dish.

    Fill a piping bag with the spinach and ricotta mix and then snip off the end. Use to fill the cannelloni shells.

    Overhead shot of a piping bag filled with the spinach and ricotta filling.

    Lay the filled cannelloni on top of the tomato sauce in a single layer.

    Overhead shot of the spinach and ricotta cannelloni ontop of the tomato base in a baking dish.

    Pour the white sauce all over, aiming for an even coating that should just cover the pasta.

    Overhead shot of the white sauce which has topped the spinach and ricotta cannelloni inside of the baking dish.

    Scatter the grated cheese over the top.

    Overhead shot of the finished spinach and ricotta cannelloni before being put in the oven.

    Season with salt and pepper.

    Overhead shot of the finished spinach and ricotta cannelloni before being put in the oven.

    Bake at 200C (180C fan, 390F) for 30-35 minutes until the pasta is tender, which you can check by pushing a skewer into the centre of a cannelloni shell.

    Overhead shot of the finished spinach and ricotta cannelloni after being in the oven.

    Serve and enjoy!

    Side on shot of the finished spinach and ricotta cannelloni served on a plate.

    Print this spinach and ricotta cannelloni recipe

    Print Recipe
    5 from 3 votes

    Spinach and Ricotta Cannelloni Recipe

    Creamy, soft cannelloni bursting with cheesy flavour in a rich tomato sauce, a perfect dish to transport you to the heart of Italy.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Pasta meals
    Cuisine: Italian
    Diet: Vegetarian
    Servings: 6 portions
    Author: Emily Leary

    Ingredients

    For the tomato sauce

    • 1 tbsp olive oil
    • 4 cloves garlic finely chopped
    • 1 brown onion finely chopped
    • 800 g (28 oz) canned chopped tomatoes
    • Salt and pepper

    For the cannelloni filling

    • ½ tbsp olive oil
    • 30 g (2 tbsp) slightly salted butter
    • 2 cloves garlic finely chopped
    • ½ tsp ground nutmeg
    • 180 g (6.5 oz) fresh spinach washed drained and dried
    • 500 g (18 oz) ricotta
    • 165 g (1⅔ cups) Parmesan or vegetarian hard cheese alternative
    • Salt and pepper
    • 250 g (9 oz) dried cannelloni shells

    For the white sauce topping

    • 20 g (1 tbsp) slightly salted butter
    • 1 tbsp olive oil
    • 80 g (½ cup + 1 tbsp) plain white flour all purpose flour
    • 800 ml (3⅓ cup) whole milk
    • salt and pepper
    • 150 g (1¼ cup) grated/shredded mature cheese

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Frying pan
    • Mixing bowl
    • Kitchen knife
    • Chopping board
    • Large roasting tray
    • Whisk
    • Wooden spoon

    Instructions

    To make the tomato sauce

    • Heat the oil in a large pan over low-medium heat.
    • Add the onion and garlic and fry gently for 10 minutes until soft.
    • Add the chopped tomatoes and a pinch of salt and pepper. Simmer for 5 mins until thickened a little. Set aside.

    To make the cannelloni filling

    • In another pan, warm the oil and butter over a medium heat, then add the nutmeg and garlic and fry for 30 seconds.
    • Add the spinach and cook gently until just wilted, then tip into a bowl to cool.
    • Once cool. finely chop and return to the bowl.
    • Add the ricotta and grated hard cheese, mix, season to taste and set aside.

    To make the white sauce

    • Melt the butter and oil in a pan over a medium heat
    • Add the flour and milk and whisk over the heat until the sauce is thickened.
    • Season and set aside.

    To assemble

    • Grease a large roasting tray, then pour the tomato sauce into the base, spreading evenly.
    • Fill a piping bag with the spinach and ricotta mix and then snip off the end. Use to fill the cannelloni shells.
    • Lay the filled cannelloni on top of the tomato sauce in a single layer.
    • Pour the white sauce all over, aiming for an even coating that should just cover the pasta.
    • Scatter the grated cheese over the top.
    • Season with salt and pepper.
    • Bake at 200C (180C fan, 390F) for 30-35 minutes until the pasta is tender, which you can check by pushing a skewer into the centre of a cannelloni shell.
    • Serve and enjoy!

    Video

    Nutrition

    Calories: 791kcal | Carbohydrates: 61g | Protein: 39g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 997mg | Potassium: 899mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4230IU | Vitamin C: 23mg | Calcium: 933mg | Iron: 4mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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    Pinterest image of the finished spinach and ricotta cannelloni served on a decorative plate.
    Pinterest image of the finished spinach and ricotta cannelloni served on a decorative plate ontop of a dark wood table.
    Side on shot of the finished spinach and ricotta cannelloni served on a decorative plate.
    Spinach and ricotta cannelloni served on a decorative plate atop a wooden table with a fork cutting into the dish at the side.

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    1. Daisy says

      December 27, 2018 at 6:03 pm

      Started making this...with some difficulty, as all the three parts of the recipe are indistinguishable so I had to keep reading and re-reading to check which part I was at. Would have been easier if the recipe was divided into three parts for ease of reference.

      Then the part with the filling - it says to mix the spinach with milk but I can't see anywhere how much milk??? It says 150 ml for the sauce, is it the same for the filling? :S

      Kind of now winging it as I have no idea how much milk is meant to go in haha! Hope it comes out alright!

      Reply
      • Emily Leary says

        January 01, 2019 at 11:59 am

        Hi. The recipe is already divided by sub-heading into three parts (For the sauce, For the filling etc) and has step by step images so I'm not sure where the confusion lies in that respect? Perhaps the recipe card wasn't displaying properly?

        Sorry about the mention of milk in the filling method - I've deleted that. How did it go?

        Reply
    2. melissa major says

      December 27, 2017 at 10:46 am

      5 stars
      I just love pasta, this recipe looks delicious! I love the step by step guide here, so helpful

      Reply
      • Emily Leary says

        December 27, 2017 at 4:22 pm

        Thanks! I always think it makes recipes so much clearer and more 'doable' when you can see what each stage is meant to look like.

        Reply
    3. Katrina says

      December 27, 2017 at 10:19 am

      Looks yummy I would make just for for me as my hubb and son don’t like pasta there crazy lol

      Reply
      • Emily Leary says

        December 27, 2017 at 4:25 pm

        GASP! All the more for you then :D

        Reply
    4. Hannah says

      December 23, 2017 at 1:46 pm

      This sounds and looks delicious. I usually love things like this so I need to try it x

      Reply
      • Emily Leary says

        December 23, 2017 at 7:18 pm

        Thank so much. Let me know if you make it!

        Reply
    5. Lauretta At Home and Horizon says

      December 23, 2017 at 2:42 am

      Wow! I've never seen this recipe before nor tried it. Looking at how you made the recipe, makes me want to try it. Yum yum.

      Reply
      • Emily Leary says

        December 23, 2017 at 9:24 am

        Oh I hope you enjoy it! :) Let me know!

        Reply
    6. Jenni says

      December 22, 2017 at 10:39 pm

      I love spinach and ricotta cannelloni but I’ve never made it myself, I wish I had more time to cook properly. This looks incredible x

      Reply
      • Emily Leary says

        December 23, 2017 at 9:25 am

        Thanks! This one has a few shortcuts in it to make the sauce etc so it's a lot quicker to make than you might think :)

        Reply
    7. five little doves says

      December 22, 2017 at 10:01 am

      Ooh nice! You cant beat spinach and ricotta, it's such a lovely combination and cannelloni done like this i is pretty much the only way we ever get the kids to eat spinach!!

      Reply
      • Emily Leary says

        December 22, 2017 at 8:00 pm

        Thanks! Let me know if you try it with the kids :)

        Reply
    8. Charli says

      December 22, 2017 at 8:37 am

      I haven't had spinach and ricotta cannelloni for a long long time but love it. The crispy top sounds great - I really have to try it!

      C x

      Reply
      • Emily Leary says

        December 22, 2017 at 8:01 pm

        Thanks very much!

        Reply
    9. adriana says

      December 22, 2017 at 5:46 am

      Wow this looks so good! I love this flavor combination - definitely need to make this! Yum!

      Reply
      • Emily Leary says

        December 22, 2017 at 8:02 pm

        Thanks very much. Do make it - it's super yummy!

        Reply
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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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