Cannelloni with spinach and ricotta

Yummy in your tummy. Ricotta and spinach filling in delicious pasta meal.

Preparation time 25 minutes .. Baking 30-35 minutes


  • 250 g non-pre-cooked cannelloni
  • 500 g leaf spinach
  • 200 g tomato cubes
  • 1 shredded onion
  • 1 pressed clove garlic
  • 200 g ricotta
  • 250 ml of milk
  • handful fresh basil
  • 1 egg
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 80 g grated Parmezan cheese
  • nutmeg to taste
  • salt & pepper


Preheat the oven to 180°C.

Heat a saucepan over a medium heat with a little oil and sweat down the onion and garlic without colouring
Add the tomatoes and season with salt and pepper, bring to the boil then leave to simmer for around 20 minutes until the sauce has thickened
Meanwhile, sweat down the spinach in a pan with shallot and drain off any excess moisture in a sieve.
Chop the spinach and place in a bowl with the ricotta and Parmesan then season with salt and pepper
Transfer to a piping bag then pipe the mixture into the cannelloni and place them into a baking dish

Cover with the tomato sauce and grated mozzarella (or your beloved cheese) and bake in the oven for 30-35 minutes, until a knife goes easily through the pasta and the top is golden brown.
Leave to rest for 5 minutes before dividing between plates and serving.

Bon apetit!

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