Mains

Spinach and Ricotta Cannelloni

Classic baked cannelloni stuffed with a creamy spinach and ricotta filling and covered in a simple tomato sauce and baked until golden.

Prep: 20 minutes Cook: 25 minutes Servings: 3
Main Course Pasta Italian Baked Vegetarian
Spinach and Ricotta Cannelloni

Preparation Steps

1
  • ~250 g frozen chopped spinach
Thaw the chopped spinach and season with salt and pepper if necessary. Let the spinach cool down to room temperature.
2
  • ~250 g ricotta
Mix the ricotta with the seasoned spinach. Transfer the filling mixture to a piping bag or a zip-loc bag with one corner cut off.
3
Butter an oven dish. Preheat the oven to 180°C.
4
  • 1 can of diced peeled tomatoes (pelati)
  • 1 pack of pasta tomato sauce
  • Garlic
  • Pinch of sugar
Mix the diced peeled tomatoes and the pasta tomato sauce. Season with salt, pepper, Italian herbs, garlic, and a pinch of sugar. Distribute this tomato sauce mixture evenly at the bottom of the prepared oven dish.
5
  • Cannelloni pasta
Using the piping bag, fill the cannelloni pasta shapes with the spinach-ricotta mixture. Place the filled cannelloni on top of the tomato sauce in the oven dish.
6
After filling and placing the cannelloni, scoop some of the tomato sauce (from the bottom of the dish or use extra) and distribute it over the top of the pasta to cover it all. Add a layer of grated cheese on top and cover the dish with aluminum foil.
7
Place the dish in the preheated oven and bake for 20 minutes at 180°C, or refer to the instructions on the cannelloni box. After 20 minutes, remove the aluminum foil and change the oven settings to broil for another 5 minutes to create a nice crust.