Spinach & ricotta cannelloni

Spinach & ricotta cannelloni

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(79 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 cheese made from whey and traditionally a by-product of…

    • 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

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    pandora_mary
    11th Aug, 2011
    4.05
    A fair amount of work and some very indulgent ingredients, but an excellent result. Definitely worth making every once in a while!
    gwendy71
    2nd Jul, 2011
    4.05
    Super, we have made this again and again and portion it for the freezer for our lunches. Very tasty
    njb1001
    21st Jun, 2011
    5.05
    Really tasty - needs a good amount seasoning. Used frozen spinach, forgot all about my roasted pine nuts and mozarella, but it still tasted great. My pasta was not quite cooked, so I covered it in foil & put it back in the oven for a few minutes. I also thought is was theraputic stuffing the rolls with my fingers! Will definitely cook again for guests & serve with green salad!
    banjo22
    20th May, 2011
    Looking forward to making this for our guests at the weekend. Have read all your tips and will let you know how I get on!! I could eat it now it sounds so yummy!
    kmackenzie
    2nd Apr, 2011
    5.05
    This recipe was a real crowd pleaser! I halved the quantities to see if we'd like the recipe...and we did! I've got disposable piping bags which made the filling of the cannelloni tubes a breeze, and the tomato sauce base was delicious (although, I must confess I used passata rather than tinned tomatoes). This will be a regular on the dinner table for my family!!
    kmackenzie
    2nd Apr, 2011
    5.05
    This recipe was a real crowd pleaser! I halved the quantities to see if we'd like the recipe...and we did! I've got disposable piping bags which made the filling of the cannelloni tubes a breeze, and the tomato sauce base was delicious (although, I must confess I used passata rather than tinned tomatoes). This will be a regular on the dinner table for my family!!
    lapinpatricia
    31st Mar, 2011
    5.05
    This is a great recipe: tasty and easy. The simplest way to stuff the cannelloni tubes is to use a round ended knife to scoop the mixture off the bowl and push it into the tubes. It is quite therapeutic really, only don't make this if you're in a hurry! I tried to reduce the fat content by making a bechamel sauce with semi-skimmed milk and a little gruyere, plus a bit more gruyere on top; also I didn't include wine in the tomato sauce to make it lighter. I used lots of fresh thyme and basil as well as a tsp of smoked paprika - love the stuff - and it turned out full of flavour.
    kassia
    18th Feb, 2011
    5.05
    have made it twice, used some bechamel sauce for the filling and came out even tastier!
    lindarademaker
    8th Jan, 2011
    5.05
    A bit of work, but tastes absolutely delicious.
    cookingmamasue
    7th Jan, 2011
    3.05
    Easy to make also used fresh lasagne sheets which are much easier than cannelloni tubes and halved the recipe for 4 hungry adults. added a bit of dried red chilli to the tomatoes for alittle kick, then topped with grated cheese.

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