Spinach & ricotta cannelloni

Spinach & ricotta cannelloni

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(53 ratings)

Prep: 50 mins Cook: 40 mins

Easy

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

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal711
  • fat47g
  • saturates27g
  • carbs44g
  • sugars15g
  • fibre5g
  • protein30g
  • salt1.59g
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Ingredients

    For the tomato sauce

    • 3 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 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

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 85g Parmesan (or vegetarian alternative), grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 2 x 125g balls mozzarella, sliced

    For the filling

    • 1kg spinach
      Spinach

      Spinach

      spin-atch

      Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

    • 100g Parmesan (or vegetarian alternative), grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 3 x 250g tubs ricotta
      Ricotta

      Ricotta

      ree-cot-a

      Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

    • large pinch grated nutmeg
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • 400g dried cannelloni

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Hansku
    27th Jan, 2014
    Very nice. Add a little grated lemon zest to the spinach filling for added zing. I split this recipe across two dishes and froze one batch for a rainy day. Next time I would be tempted to actually add more sauces to the recipe, maybe an extra tin of tomatoes and a bit more mascarpone and milk, as I found I had the odd bit of cannelloni that was a tad too al dente because there wasn't quite enough sauce to sufficiently submerge the pasta. This may have just been the size of my baking dishes of course. Overall, would make it again and makes a good base for trying different fillings etc.
    HeiLuc24
    27th Aug, 2013
    2.05
    This would have been a great recipe but for the sweetness of the tomato sauce which meant that, after all the effort of making the dish, it was very disappointing for me. If you don't like a really sweet tomato sauce, I would readjust the level of sugar that goes into it.
    hanni99uk
    12th Jun, 2013
    5.05
    This is the most perfect cannelloni I have ever made! Very impressed indeed and quite luxurious with all the cheeses but suppose could take some out if Wang healthier version.
    kazza63
    22nd Apr, 2013
    4.05
    I made this for a meat free Sunday lunch for a family of 4 and had more than enough with one dish for seconds. Real easy to make, definitely not a recipe for someone watching their weight with all the different cheeses and I found the Tomato Sauce a little sweet for my liking. I did change the recipe slightly by using tinned pureed spinach instead of fresh and left out the Basil leaves. The shallow dishes I used were oval and must have been larger than used in the recipe as I found that I needed twice the amount of topping to do both dishes, each dish held 10 Cannelloni tubes. More than enough for Monday tea as well.
    kazza63
    22nd Apr, 2013
    4.05
    I made this for a meat free Sunday lunch for a family of 4 and had more than enough with one dish for seconds. Real easy to make, definitely not a recipe for someone watching their weight with all the different cheeses and I found the Tomato Sauce a little sweet for my liking. I did change the recipe slightly by using tinned pureed spinach instead of fresh and left out the Basil leaves. The shallow dishes I used were oval and must have been larger than used in the recipe as I found that I needed twice the amount of topping to do both dishes, each dish held 10 Cannelloni tubes. More than enough for Monday tea as well.
    amywalsh1985
    21st Mar, 2013
    4.05
    Very nice, yes a little fiddly getting it into the cannelloni tubes but nothing to put me off. I didn't have a piping bag or even a freezer bag so I used small spoonfulls and squished them in using a chopstick! My one critiscism is that I found the mascarpone sauce went a little dry when baked so I'd be more tempted to use a white sauce next time. Or maybe I just needed to add a bit more milk.. not sure
    chellym
    18th Mar, 2013
    5.05
    This was lovely! A bit difficult trying to squeeze the mixture into the tubes in the end I gave up with the piping bag and just put it in my hand, a long process but much easier. We really enjoyed it, and still have another batch for tea tonight.
    duranfan123
    27th Feb, 2013
    I have just priced all the ingredients needed to make this recipe at Tesco and it will cost £19.71. No wonder people buy ready meals !
    sinesteele
    14th Sep, 2016
    Or less than £2 per serving!
    mia.a
    21st Oct, 2015
    5.05
    Well ready meal will not have these ingredients. And this is for 10 servings! I think it's easy to skip mascarpone and make just béchamel on top, even without mozzarella. But it's nice to have a "luxury" option.

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