Spinach & ricotta cannelloni

Spinach & ricotta cannelloni

  • 1
  • 2
  • 3
  • 4
  • 5
(92 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


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    31st May, 2010
    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.
    30th May, 2010
    Really nice, a family hit!
    24th May, 2010
    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).
    24th May, 2010
    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.
    23rd May, 2010
    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.
    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!
    20th May, 2010
    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's picture
    18th May, 2010
    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!


    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...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?