Cannelloni with Spinach and Ricotta

Cannelloni with Spinach and Ricotta

Italian pasta tubes filled with spinach and cheese make for a delicious and incredibly satisfying dish that can impress with its taste. Its undeniable advantage is that it can be prepared in several different ways. Today, we’ll reveal the recipe for cannelloni with spinach and ricotta.


For the Filling:

  • Fresh spinach – 250 g
  • Ricotta cheese – 180 g
  • Grated Parmesan cheese – 50 g
  • Garlic cloves – 2 pieces
  • Butter – 15 g
  • Salt – 1.5 g
  • Black pepper – 0.5 g

For the Tomato Sauce:

  • Tomato passata – 400 g
  • Olive oil – 20 ml
  • Onion – 1 piece
  • Dried thyme – 1 g
  • Dried oregano – 1 g
  • Salt – 1.5 g
  • Black pepper – 0.5 g

Additional Ingredients:

  • Cannelloni pasta – 12 pieces
  • Parmesan cheese – 120 g


Step 1: Cook the Pasta Cook the cannelloni pasta until al dente. Follow the instructions on the packaging.

Step 2: Prepare the Filling Melt the butter in a pan. Peel and finely chop the garlic, then sauté it. Chop the spinach and add it to the pan. Sauté for a few minutes until the spinach releases water, then set aside. Once cooled, add ricotta and Parmesan. Season and mix thoroughly.

Step 3: Prepare the Tomato Sauce Peel and dice the onion, then add it to a saucepan with heated olive oil. Sauté for 3-4 minutes until the onion is translucent. Add the passata and spices, then mix. Cook for 10 minutes and set aside.

Step 4: Assemble the Dish Pour a bit of sauce into a baking dish and spread it evenly on the bottom. Carefully stuff the tubes with the cheese and spinach filling, then arrange them in the dish. Grate Parmesan cheese over the top. Cover the dish with tomato sauce and sprinkle with cheese.

Step 5: Bake the Cannelloni Bake the dish for 25-30 minutes until golden brown. Once done, set aside to cool slightly. Cannelloni is best served warm. Serve with additional Parmesan cheese.

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