Spinach and Ricotta Cannelloni Recipe

Name: Spinach and Ricotta Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g ricotta cheese; 600 g Baby Spinach (fresh); 400 -500 g fresh pasta, sheets (lasagne sheets); 2 (14 ounce) cans chopped tomatoes (14 oz cans i think); salt; 1 onion; 8 large mushrooms; 4 tablespoons basil; 4 tablespoons parsley; 8 garlic cloves, crushed; 250 g mozzarella cheese

Servings: persons

1
Wash the spinach and blend in the processor to finely chop it.
2
Mix the processed spinach, ricotta, half the garlic and season with salt.
3
Cut each lasagne sheet in half (along the shorter side).
4
Put about 2 tablespoons of filling on the end of each half and roll up to form a roll.
5
It should be really full - doesn't matter if bits of filling fall out and you make a mess.
6
Put each roll straight into a greased lasagne type baking tin.
7
Pack them really close together so they don't open whilst cooking!
8
Blend mushrooms, parsley and basil, and mix with tomatoes and the rest of the garlic.
9
Pour this sauce over the cannelloni and sprinkle over the cheese.
10
Bake for about 35 minutes on gas mark 6 or until golden brown and bubby on top.
11
Enjoy!

37897

kcal

Calories

227

Fat

7490

Carbs

1355

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 g ricotta cheese, 600 g Baby Spinach (fresh), 400 -500 g fresh pasta, sheets (lasagne sheets), 2 (14 ounce) cans chopped tomatoes (14 oz cans i think), and more.

Yes, Spinach and Ricotta Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach and Ricotta Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions