Spinach & ricotta cannelloni

Spinach & ricotta cannelloni

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(91 ratings)

Prep: 50 mins Cook: 40 mins


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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    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



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

    • 85g parmesan (or vegetarian alternative), grated



      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



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

    • 100g parmesan (or vegetarian alternative), grated



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

    • 3 x 250g tubs ricotta



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

    • large pinch grated nutmeg



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

    • 400g dried cannelloni


    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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    14th Sep, 2016
    Or less than £2 per serving!
    21st Oct, 2015
    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.
    ilianatodorova's picture
    24th Feb, 2013
    its fantastic meal
    21st Jan, 2013
    I made this dish at the weekend and absolutely loved it!! But I didn't use the cannelloni or lasanga sheets. I used a recipe for pancakes and made it with them. it was so easy, just make the pancakes ahead of time and keep them in the fridge and then when your filling is really just share it equally amongst the pancakes, roll them up and tuck into the dish! I would definitely make this recipe time and time again :D
    17th Oct, 2012
    messy fun! And very tasty too. I used ready made tomato sauce mixed with a tbsp of purée a little water and a few pinches of oregano,too make it more saucy.
    2nd Sep, 2012
    I thought this was delicious! I made half measures and it made 6 portions of 3 cannelloni tubes each, which I thought was more than enough - it was really filling! Maybe because I did individual portions there wasn't nearly enough of the mascarpone topping so I ended up whipping up a quick batch of Béchamel to finish the other portions off. I heeded everyone elses warnings about the sugar in the tomato sauce; as I was making half measures I used one and a half teaspoons instead of tablespoons and it worked really well. Also, the improvised freezer bag/piping bag was a triumph. Fun to make and scrummy to eat - my kind of food!
    19th Aug, 2012
    To Roll up with Fresh Lasagne sheets. I used fresh cannelloni sheets in a 200g packet. Simply microwave the whole pack on high for 15secs and they will not split
    6th Apr, 2012
    OK, but a lot of effort, and ultimately not as tasty or satisfying as the 'Fresh lasagne with pesto' recipe on this website.
    25th Mar, 2012
    Very tasty. Used a wide butter knife to fill the tubes - easy to simply squash in.
    24th Feb, 2012
    Really yummy! Although I'm vegetarian my husband and 3 children are commited carnivores so sneaking a veggie meal by them is usually tricky - the normal comment is 'nice but could have done with a couple of sausages on the side'! I'm pleased to report that no such comment followed dinner tonight - just lots of empty plates. I found the tomato sauce rather sweet, and though I'm not complaining, might use less sugar next time. I also used cheddar in place of the parmesan, not good for the waistline I know, but very tasty. I used a good quality icing bag (Lakeland!) to pipe the mixture (frozen spinach as suggested by another reviewer) and it wasn't too fiddly. Definitely going to be making it again.


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