Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni

This classic Italian dish combines the creamy richness of ricotta cheese with the earthy freshness of spinach, all wrapped in delicate pasta tubes and baked to perfection. Perfect for a cozy family dinner or a gathering with friends.

Preparation time: 55 mins

Difficulty: Moderate

Servings: 4-6


  • 400 g spinach
  • extra-virgin olive oil
  • ¼ teaspoon ground nutmeg
  • 1 onion
  • 2 cloves of garlic
  • 2 x 400 g tins of diced tomatoes
  • 1 bay leaf
  • 15g fresh basil
  • ½ a lemon
  • 1 large free-range egg
  • Parmesan cheese
  • 250 g ricotta
  • 150 g cannelloni , about 14 tubes
  • 300g mozzarella


  • Preheat the oven to 180°C
  • Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Place in a bowl and set to one side to cool a little.
  • Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
  • Add the diced tomatoes, garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon, then simmer for 20 minutes until the sauce has thickened. Season to taste.
  • Squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up.
  • Beat the egg and grate 2 teaspoons of Parmesan cheese. Stir in the ricotta, and spinach. Season.
  • Use a piping bag or your hands to fill the cannelloni tubes with the ricotta mixture and lay them in a 20cm x 25cm oven dish.
  • Spread the tomato sauce over the cannelloni. Sprinkle the mozzerrella and remaining basil over the dish and season.
  • Cook in the oven for 35 to 40 minutes or till the top is golden and the pasta tender. Remove from the oven and let stand for a few minutes before serving.
  • Enjoy!

Note: If the top browns too fast, cover the dish with foil.

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