Spinach & ricotta cannelloni

Spinach & ricotta cannelloni

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(77 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

    Sign in or create your My Good Food account to join the discussion.
    gillianbatey
    31st May, 2010
    4.05
    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
    30th May, 2010
    4.05
    Really nice, a family hit!
    leawinter
    24th May, 2010
    3.05
    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
    24th May, 2010
    5.05
    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
    23rd May, 2010
    3.05
    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
    20th May, 2010
    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
    20th May, 2010
    5.05
    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
    18th May, 2010
    5.05
    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!

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