Pasta tubes stuffed with creamy spinach and ricotta, baked in rich tomato sauce and melted mozzarella—Italian comfort at its finest.
Cannelloni is one of those baked pasta dishes that feels truly special despite being straightforward to make. The creamy ricotta and spinach filling is fresh and delicate against the rich tomato sauce. Blanketed in mozzarella and baked until bubbling it is the kind of dish that brings everyone to the table.
Spinach and Ricotta Cannelloni
Servings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
460
kcalIngredients
•t12 dried cannelloni tubes
•t500g ricotta cheese
•t300g fresh spinach, wilted and squeezed dry
•t2 eggs
•t50g Parmesan, grated
•tPinch of nutmeg
•tSalt and pepper to taste
•t700g passata
•t2 garlic cloves, minced
•t1 tbsp olive oil
Directions
- Preheat oven to 190C (170C fan).
- Make the filling: Mix ricotta, wilted spinach, eggs, Parmesan, nutmeg, salt, and pepper until combined.
- Make the sauce: Fry garlic in olive oil for 1 minute. Add passata and oregano. Simmer for 10 minutes. Season.
- Fill cannelloni tubes with ricotta mixture using a piping bag or teaspoon.
- Spread half the tomato sauce in a baking dish. Lay filled cannelloni on top. Pour remaining sauce over.
- Top with torn mozzarella. Bake for 35-40 minutes until pasta is tender and top is golden.
Notes
- Squeeze every drop of water from the spinach or the filling will be watery.
A piping bag makes filling the tubes much easier.
Add a pinch of chilli flakes to the tomato sauce for a little heat.
Leftovers reheat brilliantly — add a splash of water before microwaving.
