Spinach & ricotta cannelloni

Spinach & ricotta cannelloni

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(81 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. While cow…

    • 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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    31st Dec, 2010
    Can anyone say how to make the fresh lasagne sheets roll up without splitting? Maybe I should soak them in hot water for a few minutes? Thanks
    11th Nov, 2010
    Lovely recipe - a favourite in our house and on my mum's request list when she visits. Wonderful tip from sweetsparrow re frozen spinach - will definitely try this next time!
    16th Oct, 2010
    This was worth the effort! I used a 1kg bag frozen chopped spinach, defrosted in microwave and pressed in a sieve to get rid of the water so no chopping or wilting needed, much easier. Using a thick freezer bag to pipe the filling worked well, my husband helped me and found it quite easy! I filled 6 x small foil takeaway-type cartons and 2 medium sized ovenproof dishes, looking forward to getting it out of the freezer already!
    30th Aug, 2010
    My husband took leftovers to work - I got a lunchtime text crowing about how great it was. 6 for taste but lost marks for effort. I will def. try the spinach in the food prcessor trick as i ressorted to using my fingers to stuff the tubes. Also now invested in a larger colander as it took me forever to wilt the spinach!!!
    20th Aug, 2010
    Very tasty...I added sliced olives to the tomato sauce and was easy to make as I used fresh lasagne sheets. Will definitely make again.
    6th Jul, 2010
    Delicious, used icing bag to fill the tubes and worked fine. Will definitely be making this again.
    5th Jul, 2010
    Do you mean 3 teaspoons of sugar for the sauce?
    21st Jun, 2010
    A tasty meal, but definitely a fiddly job filling the tubes. I think my filling was too thick because the freezer bag kept splitting every time I tried to pipe the mixture. Ended up just using my fingers!
    rkarlekar's picture
    9th Jun, 2010
    Sorry error in rating, I did rate this as 4 but it appears as a 3 star?
    rkarlekar's picture
    9th Jun, 2010
    Easy peasy to make and tasted delicious! We halved the ingredients as there were only 2 of us and this worked fine. The only thing we would do differently if we were to cook this again would be to add more tomato as we found ours wasn't as tomatoey as we would have liked. Instead of copping the spinach we put it into a food processor which made the spinach pieces much finer and more like authentic spinach and ricotta than roughly chopping it. Needed a lot of seasoning to ensure the tomato suace wasn't too sweet, but all in all a really good recipie!


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