Spinach & Ricotta Cannelloni.

Food, Life

18 cannelloni tubes.
200g ricotta cheese.
500g spinach, washed.
50g parmesan cheese, grated.
50ml olive oil.
100g grated mozzarella.
1 egg.


For the sauce:

2 cloves of garlic, minced.
1l passata.
1tsp caster sugar.
1tbs dried oregano.

Preheat your oven to 180 degrees.

Firstly, prepare the sauce by heating the olive oil in a large saucepan over a medium-high heat. Add the minced garlic and stir well, cooking it for 1 minute. Next add the passata to the saucepan and bring to a simmer. Then stir in the sugar, salt, pepper and oregano.
Simmer for 8-10 minutes, stirring often. Then remove the sauce from the heat and reserve to one side.

Now for the cannelloni itself…

Start by wilting the spinach, do this by placing it into a colander and pour boiling water over it. Repeat this twice. With a spoon press and stir the spinach to eliminate any excess water.

Once the excess water is drained, chop the spinach into smaller pieces.


Put the spinach into a bowel and combine the ricotta, parmesan, egg, salt, pepper and mix well.

I assure you, it tastes better than it looks…


Next up, you need to spoon the mixture into the cannelloni tubes- making sure they are filled well. I personally prefer to put the mixture into a piping bag first and then pipe it into the tubes, as it is easier and less messier- although you will find yourself fighting with it, depending on how large your piping nozzle is. However, if you haven’t got a piping bag, simply spoon it into the tubes.

Next, spoon some of the sauce you made earlier into a baking dish. Then arrange the filled cannelloni side-by-side in rows, making sure they are packed tightly. I only did two layers as otherwise I would have made too much but, if you want to do more- layer it up! Just be sure you have enough filling and tubes. (As you have probably noticed, I’m using a loaf pan- it was the only thing I had that fitted the tubes and that was non-stick. So remember to grease your dish if it’s not non-stick!)



Sprinkle the mozzarella on top and then spoon the sauce over the tubes, leaving a boarder on either side.

Bake for 25-30 minutes. Allow it stand for a few minutes before serving.

Enjoy! (It’s not the most photogenic of foods but it tastes soooo good.)



6 thoughts on “Spinach & Ricotta Cannelloni.

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