Spinach & ricotta cannelloni

It was ok. Nothing special and definitely not my favourite. Wouldn't bother with he Mozerella on the top. Probably won't bother again

This is one of my go-to recipes. I keep all the individual elements in the freezer so I can easily put it all together. The tomato sauce in particular is delicious.

Made a variation of this recipe and it was really good! We left out the mascapone on top for cost reasons and we made our usual tomato sauce recipe (tinned tomatoes, garlic, basil, sugar, salt, pepper). Followed the rest of the recipe exactly and it was very tasty!

Dont know what went wrong but the topping came out really watery and fell apart when I took it out of the pan. Will try it without the mozzarella cheese next time maybe. Tasted really nice though. Even non vegetarians liked it! Filled the cannelloni with a normal dinner knife and it was really easy. In fact it was easier to fill the tubes than normal meat cannelloni because it was more of a paste texture and it stuck in the tubes easily without trying to fall out.

I followed the recipe pretty much exactly (just less oil and sugar). Was pleasantly surprised how easy this actually was and so tasty, even my meat lover was happy with this. I will make it again.

I never usually leave comments on recipes but I really wanted to for this because so many people had posted suggestions and I thought I might have some helpful ones (possibly!). I was only cooking for two but I wanted enough for us to have leftovers for lunch the following day and I after reading all of the suggestions that people were making with regards to quantities I still wasn't sure how much to use hence why I thought it might be helpful to anyone else. I used a single baking tray which measures 31cm long, 21cm wide and 5cm deep. Luckily for me, I could perfectly fit two rows, side by side, of cannelloni in the tin. To make this quantity, I used one whole box (250g) of cannelloni tubes from Sainsbury's, I then used 725g of frozen spinach (another user had suggested this) and 500g of ricotta and 50g of parmesan to make the filling. This, to a T, was a perfect amount to fill all of the tubes, I had exactly the right amount and none wasted. I didn't make my own tomato sauce because of comments people were making about the sugar and so on so I bought two 500g jars of Siansbury's passata and I had quite a bit left over so I think a 750g jar would be better. I bought a 500g tub of mascarpone but I got a little carried away on the milk front. I got really nervous that after all the effort that went into this, I wasn't going to be able to make an even layer of the sauce on top as the mascarpone was still quite firm so I think I overthinned it a little. What this meant was that it didn't brown up/solidify while it cooked so it was very wet on the top when I served it. Aside from my recommendations on quantities the only other things I would say are this; don't be shy about seasoning the spinach mix, there are a lot of either strong or rich flavours here, and I wished I had seasoned just a little more to bring them all out a bit. I would definitely use passata again as it just makes the whole process so much easier and straight forward. I agree in part with all the comments about filling the tubes, it is incredibly messy (almost to the point of being funny!), I have a piping bag, but mine is more of a fabric bag not plastic so I was soaked with ricotta that was dripping through my bag - a plastic piping bag is the way to go next time! I'm also quite cross with myself because I allowed myself to be swayed by the cannelloni box! On the box it provides a recipe like this one for the same dish but suggests that you cook it for 40 minutes covered in foil and then another 20 minutes uncovered - this recipe doesn't tell you to do that. I covered mine and then 40 mins later when I lifted the foil, all of my mozzerella and parmesan was stuck fast to the foil and therefore wasted, so don't be tempted to cover it. Very lastly, I fed myself and my partner portions big enough to put us in a food coma, and had only used half the tray, so we have had loads left over today! Sorry this has been so long, I hope even one person finds it handy or helpful!

I never usually leave comments on recipes but I really wanted to for this because so many people had posted suggestions and I thought I might have some helpful ones (possibly!). I was only cooking for two but I wanted enough for us to have leftovers for lunch the following day and I after reading all of the suggestions that people were making with regards to quantities I still wasn't sure how much to use hence why I thought it might be helpful to anyone else. I used a single baking tray which measures 31cm long, 21cm wide and 5cm deep. Luckily for me, I could perfectly fit two rows, side by side, of cannelloni in the tin. To make this quantity, I used one whole box (250g) of cannelloni tubes from Sainsbury's, I then used 725g of frozen spinach (another user had suggested this) and 500g of ricotta and 50g of parmesan to make the filling. This, to a T, was a perfect amount to fill all of the tubes, I had exactly the right amount and none wasted. I didn't make my own tomato sauce because of comments people were making about the sugar and so on so I bought two 500g jars of Siansbury's passata and I had quite a bit left over so I think a 750g jar would be better. I bought a 500g tub of mascarpone but I got a little carried away on the milk front. I got really nervous that after all the effort that went into this, I wasn't going to be able to make an even layer of the sauce on top as the mascarpone was still quite firm so I think I overthinned it a little. What this meant was that it didn't brown up/solidify while it cooked so it was very wet on the top when I served it. Aside from my recommendations on quantities the only other things I would say are this; don't be shy about seasoning the spinach mix, there are a lot of either strong or rich flavours here, and I wished I had seasoned just a little more to bring them all out a bit. I would definitely use passata again as it just makes the whole process so much easier and straight forward. I agree in part with all the comments about filling the tubes, it is incredibly messy (almost to the point of being funny!), I have a piping bag, but mine is more of a fabric bag not plastic so I was soaked with ricotta that was dripping through my bag - a plastic piping bag is the way to go next time! I'm also quite cross with myself because I allowed myself to be swayed by the cannelloni box! On the box it provides a recipe like this one for the same dish but suggests that you cook it for 40 minutes covered in foil and then another 20 minutes uncovered - this recipe doesn't tell you to do that. I covered mine and then 40 mins later when I lifted the foil, all of my mozzerella and parmesan was stuck fast to the foil and therefore wasted, so don't be tempted to cover it. Very lastly, I fed myself and my partner portions big enough to put us in a food coma, and had only used half the tray, so we have had loads left over today! Sorry this has been so long, I hope even one person finds it handy or helpful!

Really tasty! Added a bit more parmesan than recommended just incase it was a little bland, but the dish was very nice. Approved by the resident meat-eater too

This meal looks rather expensive. But might give it a try

I just love it. It's fantastic vegetarian cannelloni . I've impressed my guests with that. Our friend a big fun of Italian food. He goes to Sardinia every summer and he always compare food with his favorite restaurant in Sardinia . So he rate this cannelloni to be on top :) I didn't find cannelloni in the store so I used lasagna and pre cooked it before