Spinach & ricotta cannelloni

Spinach & ricotta cannelloni

  • 1
  • 2
  • 3
  • 4
  • 5
(42 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 50 mins Cook: 40 mins

Skill level

Easy

Servings

Makes 10 servings

Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
711
protein
30g
carbs
44g
fat
47g
saturates
27g
fibre
5g
sugar
15g
salt
1.59g

Ingredients

For the tomato sauce

  • 3 tbsp olive oil
  • 8 garlic cloves, crushed
  • 3 tbsp caster sugar
  • 2 tbsp red wine vinegar
  • 4 x 400g cans chopped chopped tomatoes
  • small bunch basil leaves

For the topping

  • 2 x 250g tubs mascarpone
  • 3 tbsp milk
  • 85g parmesan (or vegetarian alternative), grated
  • 2 x 125g balls mozzarella, sliced

For the filling

  • 1kg spinach
  • 100g parmesan (or vegetarian alternative), grated
  • 3 x 250g tubs ricotta
  • large pinch grated nutmeg
  • 400g dried cannelloni

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
  2. Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
  3. Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

Recipe from Good Food magazine, June 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sweetsparrow's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was worth the effort! I used a 1kg bag frozen chopped spinach, defrosted in microwave and pressed in a sieve to get rid of the water so no chopping or wilting needed, much easier. Using a thick freezer bag to pipe the filling worked well, my husband helped me and found it quite easy!
I filled 6 x small foil takeaway-type cartons and 2 medium sized ovenproof dishes, looking forward to getting it out of the freezer already!

bubbly1981's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My husband took leftovers to work - I got a lunchtime text crowing about how great it was.
6 for taste but lost marks for effort. I will def. try the spinach in the food prcessor trick as i ressorted to using my fingers to stuff the tubes. Also now invested in a larger colander as it took me forever to wilt the spinach!!!

chloemsmith's picture

Very tasty...I added sliced olives to the tomato sauce and was easy to make as I used fresh lasagne sheets. Will definitely make again.

spelac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious, used icing bag to fill the tubes and worked fine. Will definitely be making this again.

claireshinkins's picture

Do you mean 3 teaspoons of sugar for the sauce?

emmajones24's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A tasty meal, but definitely a fiddly job filling the tubes. I think my filling was too thick because the freezer bag kept splitting every time I tried to pipe the mixture. Ended up just using my fingers!

rmmyatt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sorry error in rating, I did rate this as 4 but it appears as a 3 star?

rmmyatt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy peasy to make and tasted delicious! We halved the ingredients as there were only 2 of us and this worked fine. The only thing we would do differently if we were to cook this again would be to add more tomato as we found ours wasn't as tomatoey as we would have liked. Instead of copping the spinach we put it into a food processor which made the spinach pieces much finer and more like authentic spinach and ricotta than roughly chopping it. Needed a lot of seasoning to ensure the tomato suace wasn't too sweet, but all in all a really good recipie!

gillianbatey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty. We had this for supper when friends visited last night & it proved to be a great hit. Agree wth the other comments about making sure that the filling is well seasoned & filling the pasta tubes can be tricky but well worth it. Served with a simple mixed salad it made a very substantial meal.

myrawhite's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice, a family hit!

leawinter's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very nice indeed - give it plenty of seasoning though. I would also recommend removing the stalks off the spinach and mashing the spinach filling up to make it a smooth as possible. Just my suggestions as this was very popular with my Wife and I and also our two sons (6 and 4).

jackiemorten's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for myself and my daughter. Once you had everything prepared it was so easy to make. I used an icing bag with the largest nozzle to fill the tubes and it seemed to work really well. It was soooo delicious and tasty.

irritable's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tasted excellent. I served with a few roasted sweet potato chips and the recommended green avocado salad and it was definitely a success. I also improvised with a wooden spoon (and my finger!) to fill the canneloni - but the reason for only 4 stars - its not worth the effort. Totally agree with other comment - will use lasagne sheets in future.

deborahhartup's picture

This was so good!!! My husband took the leftovers to work and bragged to all his friends about his amazing dinner! My trick for piping the mixture is to get a funnel and a chop stick, put the funnel in the top of the cannelloni and put a few spoons of mixture in, then pump the chop stick till it gets full up and then tip the cannelloni over in to the dish!

adeline616's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious!! I made it using fresh lasagne sheets, rather than ready-made cannelloni because they had none at my local supermarket. I simply spooned a line of the spinach mixture onto one end of the sheet then rolled it up - easy!

krissyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely! Bit tricky piping the mixture into the cannelloni....we used a freezer bag with the corner snipped off...quite fun to do though!

Pages

Questions

Tips