Spinach & nutmeg cannelloni

Spinach & nutmeg cannelloni

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(18 ratings)

Prep: 20 mins Cook: 1 hr


Serves 4 - 6
Stuff rolled lasagne sheets with creamy spinach and ricotta and bake with tomato and mascarpone sauces for a filling vegetarian meal

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (6)

  • kcal564
  • fat37g
  • saturates21g
  • carbs32g
  • sugars11g
  • fibre5g
  • protein24g
  • salt1g


    For the filling & topping

    • 500g bag ready-washed spinach



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

    • 250g tub ricotta



      Ricotta is an Italian cheese made from whey and traditionally a by-product of…

    • 250g tub mascarpone
    • 140g grated parmesan (or vegetarian alternative)



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

    • 1 whole nutmeg



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

    • 1 large egg



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 250g pack (6 large sheets) fresh egg lasagne

    For the tomato sauce

    • 2 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…

    • 3 large garlic cloves, finely chopped
    • 500ml carton passata
    • 400g can chopped tomatoes
    • 2 tbsp balsamic vinegar
      Balsamic vinegar

      Balsamic vinegar

      bal-sam-ick vin-ee-gah

      True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

    • 1 tsp golden caster sugar
    • small pack basil, roughly chopped



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


    1. Heat oven to 190C/170C fan/gas 5 if you’re serving straight away. Pierce the bag of spinach and cook in the microwave following pack instructions (if you don’t have a microwave, wilt it in a pan with a dash of olive oil). Leave to cool, squeeze out as much liquid as you can, then finely chop.

    2. Meanwhile, make the tomato sauce. Heat the oil and fry the garlic until softened. Add the passata and tomatoes, vinegar and sugar, then season, cover and simmer for 10 mins, stirring occasionally. Remove from the heat and add the basil. Tip into the base of a large, shallow baking dish.

    3. To make the filling, beat the ricotta and a quarter of the mascarpone with 50g of the Parmesan and the chopped spinach. Finely grate in half the nutmeg, then beat until well mixed. For the topping, beat the remaining mascarpone with the egg and another 50g of the Parmesan.

    4. To make the cannelloni, divide the spinach filling into 6 parts, spoon a portion along the top of each lasagne sheet, then roll up into a big, fat tube. Cut in half across the middle with a sharp knife so that you have 2 smaller tubes, then arrange on top of the tomato sauce. As you put them in the dish, push them slightly so that the sauce oozes up the side of the cannelloni, as this will stop them sticking together when they are baked. Spoon the mascarpone mixture on top, making sure you cover the pasta – if it doesn’t completely cover the sauce now, it will do once it melts and bakes. Scatter over the remaining Parmesan and grate over more nutmeg. If making ahead, cover and chill – it will keep for 1 day. Bake for 30-40 mins until golden and bubbling.

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    Comments, questions and tips

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    27th Jul, 2020
    So I cheated but it came out so well! I used a jar of pasta sauce but other than that I followed the rest of the recipe and it came out perfectly. The lasagna sheets rolled up were perfect, no problems with using fresh pasta and no blanching required. Took around 45 mins to make, saving time with not having to do the sauce. I served with salad and bbc good food garlic bread.
    20th Oct, 2017
    I wasn't a big fan. Its kind of a faff. I used half the implements in my kitchen to make this which meant a load of washing up- which would be fine except the end result was kind of bland.
    25th Jan, 2016
    Just made this for dinner and found it super easy and very tasty, I had no problem rolling the fresh pasta sheets into tubes although i only realised they weren't large after I had bought them so I used 8 and just didn't cut them in half. When I make this again I will try to half all the ingredients as there are just two of us and we will be eating the leftovers for lunch and dinner tomorrow!
    5th Sep, 2015
    Definitely need ready made canelloni tubes. I also found the topping sparse and so added extra cheese to cover it. Looks and smells lovely, can't really go wrong with this classic combination, not cooked yet, having it tonight with friends, so we shall see!!
    22nd Jul, 2015
    This recipe is incredibly misleading in terms of time. Unless, like the other reviewers, you buy pre-made cannelloni tubes there is no way you can possibly do this prep in 20 mins. To prepare fresh lasagna sheets from the supermarket for rolling into tubes they must be blanched, rinsed and dried individually or else they do not roll. I found this out the hard way by attempting to roll them from the pack and watching them fall apart. After searching for more information I found this site which saved me http://www.classicpasta.com/cannelloni_how_to_make.htm however the extra prep added around 40 mins onto the preparation time.
    28th Apr, 2015
    Absolutely delicious & easy. The tomato sauce is lovely, so tasty & rich - will be making this to use in other dishes. I also used ready made canelloni tubes - could fill 12 of them so it easily served 6 with salad & garlic bread. Yum!
    8th Feb, 2015
    Excellent recipe, my Italian husband loved it :) . I didn't use lasagne sheets, instead I bought ready made canelloni shells. The final result was wonderful, very different from ready meals I've tried before with pasta actually retaining texture instead of being a sloppy mess. I've cooked it on weekday evening, but would probably recommend as a weekend lunch as it's not the fastest meal to prepare.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    20th Dec, 2016
    Personally, I suggest to: -Add a (literal) handful of finely chopped (1-2mm) walnuts to the filling (lovely texture & taste addition) -Use a cream cheese from goats milk instead of mascapone for the filling and use all the mascarpone for topping -Less sugar in the tomato sauce (and perhaps apple cider vinegar instead of balsamic) and more pepper and salt overall, especially on the mascarpone which could also use a touch acidity. Did it that way and it was a hit. Was ok without the changes, but imho these do elevate the recipe a good way. Consensus was that it was a 3 to 4,5 stars increase.
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