Spinach and Ricotta Cannelloni Recipe (2024)

For the tomato sauce

• 1 tbsp olive oil
• 4 cloves garlic finely chopped
• 1 brown onion finely chopped
• 800 g (28 oz) canned chopped tomatoes
• salt and black pepper

For the cannelloni filling

• ½ tbsp olive oil
• 30 g (2 tbsp) slightly salted butter
• 2 cloves garlic finely chopped
• ½ tsp ground nutmeg
• 180 g (6.5 oz) fresh spinach washed drained and dried
• 500 g (18 oz) ricotta cheese
• 165 g (1⅔ cups) Parmesan or vegetarian hard cheese alternative
• salt and black pepper
• 250 g (9 oz) dried cannelloni shells

For the white sauce topping

• 20 g (1 tbsp) slightly salted butter
• 1 tbsp olive oil
• 80 g (½ cup + 1 tbsp) plain white flour (all purpose flour) all purpose flour
• 800 ml (3⅓ cup) whole milk
• salt and black pepper
• 150 g (1¼ cup) grated/shredded mature cheese

4.8 from 6 votes

Ingredients

Equipment

• Weighing scales

• Measuring spoons

• Measuring jug

• Nonstick frying pan

• Large mixing bowl

• Kitchen knife

• Chopping board

• Large roasting pan 40x28cm (16x11")

• Whisk

• Wooden spoon

To make the tomato sauce

• Heat the oil in a large pan over low-medium heat.

• Add the onion and garlic and fry gently for 10 minutes until soft.

• Add the chopped tomatoes and a pinch of salt and pepper. Simmer for 5 mins until thickened a little. Set aside.

To make the cannelloni filling

• In another pan, warm the oil and butter over a medium heat, then add the nutmeg and garlic and fry for 30 seconds.

• Add the spinach and cook gently until just wilted, then tip into a bowl to cool.

• Once cool. finely chop and return to the bowl.

• Add the ricotta and grated hard cheese, mix, season to taste and set aside.

To make the white sauce

• Melt the butter and oil in a pan over a medium heat

• Add the flour and milk and whisk over the heat until the sauce is thickened.

• Season and set aside.

To assemble

• Grease a large roasting tray, then pour the tomato sauce into the base, spreading evenly.

• Fill a piping bag with the spinach and ricotta mix and then snip off the end. Use to fill the cannelloni shells.

• Lay the filled cannelloni on top of the tomato sauce in a single layer.

• Pour the white sauce all over, aiming for an even coating that should just cover the pasta.

• Scatter the grated cheese over the top.

• Season with salt and pepper.

• Bake at 200C (180C fan, 390F) for 30-35 minutes until the pasta is tender, which you can check by pushing a skewer into the centre of a cannelloni shell.

• Serve and enjoy!

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