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    Home ยป Pasta recipes

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    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 black pepper

    For the cannelloni filling

    • ½ tbsp olive oil
    • 30 g (2 tbsp) 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 cheese
    • 165 g (1⅔ cups) Parmesan or vegetarian hard cheese alternative
    • salt and black pepper
    • 250 g (9 oz) dried cannelloni shells

    For the white sauce topping

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

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Nonstick frying pan
    • Large mixing bowl
    • Kitchen knife
    • Chopping board
    • Large roasting pan 40x28cm (16x11")
    • 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

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    4.8 from 6 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 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour 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 black pepper

    For the cannelloni filling

    • ½ tbsp olive oil
    • 30 g (2 tbsp) 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 cheese
    • 165 g (1⅔ cups) Parmesan or vegetarian hard cheese alternative
    • salt and black pepper
    • 250 g (9 oz) dried cannelloni shells

    For the white sauce topping

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

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Nonstick frying pan
    • Large mixing bowl
    • Kitchen knife
    • Chopping board
    • Large roasting pan 40x28cm (16x11")
    • 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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    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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    Reader Interactions

    Comments

      4.84 from 6 votes (2 ratings without comment)

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    1. Steph (@imcountingufoz) says

      February 03, 2013 at 9:01 am

      Ooooh I make this quite a lot. There is something deeply satisfying about filling canneloni tubes.

      Reply
    2. Sarah says

      February 02, 2013 at 8:19 pm

      *drool*

      I'm always too lazy to dig out the piping bag so try and fill the cannelloni with a spoon, which usually results in me wanting to throw the entire dish across the room, and takes longer than it would have taken to just find the bag. [/rant].

      Shall add this to my menu for next week :)

      Reply
    3. Coombemill says

      February 01, 2013 at 11:09 pm

      Love the filling the pasta bit!

      Reply
    4. clairejustineoxox says

      February 01, 2013 at 1:50 pm

      Looks great and soooo tasty :)

      Reply
    5. jenny paulin says

      February 01, 2013 at 8:11 am

      i love this dish sadly my man being a bit of a carnivore always insist i add bacon to make up his meat allowence! *tuts* still, when he is away i can omit the meat!
      sorry for the waffle there.
      it looks really yummy x

      Reply
    6. Bex @ The Mummy Adventure says

      January 29, 2013 at 10:02 pm

      Going to try and make some of this and freeze some as it is my favourite and will be a great one to get out when baby is here and I don't want to cook! x

      Reply
    7. michaela britton says

      January 29, 2013 at 10:17 am

      No! not fair at all. My 2 favourites, spinach and ricotta and I don't have the ingredients to try this recipe. Oh man! Just looking at your photos is making me hungry, I'll be trying this out and letting you know how I get on.

      I seriously love getting your emails as they give me so many different recipes to try :-)

      http://www.adventuresofayorkshiremum.co.uk/

      Reply
    8. Colleen, The Smart Cookie Cook says

      January 29, 2013 at 12:29 am

      Oh man, talk about drool-worthy! This looks like creamy heaven, and so pretty too!

      Reply
    9. Mum in a Hurry (@mum_in_a_hurry) says

      January 28, 2013 at 8:05 pm

      Wow. That looks AMAZING. I wouldn't be confident enough to try that. Im a rubbish cook.

      Reply
    10. Helen says

      January 28, 2013 at 7:25 pm

      Ooh this looks lovely! I've got some cannelloni shells so I might have to try this!

      Reply
    Newer Comments »

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