Spinach and Ricotta Cannelloni

Homemade spinach and ricotta cannelloni recipe
Credit: Whisk Media Group
Recipe by: Perfect Italiano
Average: 4.3 (44 votes)
343 Collected
Prep:  15 mins + 5 mins Cooling
Cook:  25 mins
Serves:  4
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.

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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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