Prep:  15 mins + 5 mins Cooling
Cook:  25 mins
Serves:  4
Average: 4.4 (66 votes)
Recipe by: Perfect Italiano
If you love homemade cannelloni, then this easy spinach and ricotta cannelloni recipe is a must try for a weeknight dinner. Cannelloni fillings can vary but this vegetarian spinach and ricotta cannelloni is easy and tasty.
Credit: Whisk Media Group

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Spinach and Ricotta Cannelloni
  1. Preheat oven to 180°C / 160°C fan-forced
  2. In a large non-stick fry pan, heat the oil and butter. Add garlic and cook for a few minutes. Add nutmeg and spinach and cook for 5 minutes. Place in a bowl and set aside to cool
  3. Once spinach mixture is cool, add in ricotta and ¼ cup of parmesan, mixing well to combine. Using a piping bag squeeze the ricotta mixture into the cannelloni tubes
  4. Pour half the passata into a large baking dish. Layer the filled cannelloni on top, then spoon the remaining tomato passata over. Drizzle with extra olive oil, then sprinkle the mozzarella and remaining ¼ cup of parmesan over the top. Bake for 25 minutes or until golden and bubbling
  5. Remove from oven and allow to cool for 5 minutes before serving with a green salad
Tips & Hints:
  • Try to use a baking dish where the cannelloni can fit snugly in one layer
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Spinach & ricotta canelloni
1 year 1 month ago
Yummy meal. Took longer to prep than I thought it would. But will definitely make it again.