Go Back
–+ servings
Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with tasty tomato sauce and cheese.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Mains
Cuisine American-Italian, Western
Servings 6 servings
Calories 531 kcal

Equipment

  • baking pan
  • small pot
  • Stick blender
  • colander
  • piping bag

Ingredients
  

Sauce

  • 2 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 clove garlic, minced
  • 1 bay leaf, fresh (sub dried)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ⅓ cup tomato paste
  • 800 g canned crushed tomato
  • 4 cups vegetable or chicken stock/broth, low sodium
  • ⅓ cup Chardonnay or other dry white wine (sub more stock)
  • ¾ teaspoon salt
  • 1 ½ teaspoon sugar
  • ⅓ teaspoon black pepper
  • ⅔ cup basil leaves, roughly torn recommended but not critical

Filling

  • 250 g frozen chopped spinach, thawed (Note 1)
  • 500 g ricotta, full fat please (Note 2)
  • ⅓ cup parmesan, finely shredded
  • 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
  • 1 each egg
  • 1 large garlic clove, minced
  • Grated fresh nutmeg (just a sprinkling) or ⅛ teaspoon nutmeg powder (optional)
  • ¾ teaspoon cooking / kosher salt
  • ½ teaspoon black pepper

Cannelloni

  • 18 - 22 tubes dried cannelloni (250g pack) or 14 manicotti tubes (8.8 oz)
  • ⅓ cup parmesan, finely shredded
  • 1 ¼ cups shredded Mozzarella
  • More basil and parmesan, for garnish (optional)

Instructions
 

Sauce

  • Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 - 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
  • Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
  • Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
  • Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove.
  • Stir in basil then cover to keep warm until required.

Filling

  • Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
  • Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste.

Assemble & Bake

  • Preheat oven to 180°C/350°F (160°C fan).
  • Choose a baking pan which will comfortably fit about 20 cannelloni.
  • Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
  • Transfer Filling to a piping bag with a large nozzle or use a strong ziplock bag. Pipe the filling into the tubes.
  • Place cannelloni in baking dish. Pour over remaining Sauce, covering all the tubes.
  • Cover with foil, then bake for 30 minutes.
  • Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
  • Serve, garnished with extra parmesan and basil if desired.

Notes

You can freeze uncooked cannelloni or refrigerate leftovers. See recipe for details.

Nutrition

Serving: 1servingCalories: 531kcalCarbohydrates: 33gProtein: 26gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 400mgIron: 3mg
Keyword Cannelloni, Spinach and Ricotta Cannelloni
Tried this recipe?Let us know how it was!