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Spinach and Ricotta Cannelloni
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Today I’ll bring an all-time favorite into my house. Spinach and ricotta cannelloni is a fancy-like dish that in reality is quite simple, yet it’s made to impress.
Course: Main Course
Cuisine: Italian
Keyword: spinach and ricotta cannelloni
Servings: 3 people
For the filling:
  • 350 gr ricotta cheese
  • 400 gr fresh spinach note 1
  • ¼ cup parmesan cheese
  • 1 egg
  • 1 pinch nutmeg
  • Salt and pepper to taste
For the marinara sauce:
  • 3 garlic cloves minced
  • 1 can crushed tomatoes about 400gr
  • 3 tbsp olive oil
  • 1 tsp dry basil
  • ½ tsp sugar
  • Salt and pepper to taste
For the Cannelloni
  • 400 gr Cannelloni pasta note 2
  • 1 cup mozzarella cheese
  • 3 tbsp parmesan cheese
  1. Preheat the oven to 180ºC (350ºF)
  2. Cook the spinach for 5 minutes until losing most of its water and it reduces in size. Drain the water with the help of a strainer.
  3. In a bowl mix all the ingredients for the filling until you get a creamy paste.
  4. Fill in the cannelloni and place them in a baking tray.
  5. To prepare the marinara sauce, pour the olive oil and the minced garlic into a small pan. Cook over low heat for a couple minutes and then add the rest of the ingredients for the sauce. Cook for 15 minutes over medium heat until the sauce reduces.
  6. Cover the cannelloni with the marinara sauce. Top with 1 cup of mozzarella and sprinkle 3 tbsp of parmesan.
  7. Take to the oven for 25 minutes until the cheese is golden and crusty.
Recipe Notes
  1. If you want to use frozen spinach use half of the weight you would use with fresh spinach (for this recipe you will only need 200 gr frozen spinach). Defrost completely and drain the spinach before adding it to the mix.
  2. I like to use oven-ready cannelloni. In case you buy regular cannelloni you will have to boil enough water to cover the cannelloni and boil them for 2 minutes. Otherwise, the cannelloni will turn out undercooked and hard.