This spinach and ricotta cannelloni is one of my all time favourite meat-free dinners. There is something about the ricotta and spinach filling teamed with a simple tomato sauce.

This cannelloni makes a great family dinner, and is perfect served with a leafy green side salad and maybe even a loaf of crusty garlic bread.

Spinach and ricotta cannelloni in white baking dish

Pasta recipes

After more pasta inspiration? Take a look at the pasta recipes below:

Baked feta and tomato TikTok pasta
Creamy pasta salad
Butter chicken lasagne
Beef lasagne
Chicken and vegetable lasagne

Spinach and ricotta cannelloni on white plate

How to fill cannelloni tubes

Filling the cannelloni pasta tubes with the ricotta filling is by far the most time consuming part of making this dish. The quickest way to fill the tubes is to pipe the filling into the tubes.

The filling can be piped using a piping bag. Alternatively, you can do as I do which is fill a large zip lock bag with the mixture, snip off a corner of the bag and then pipe the filling into the tubes.

Filling spinach and ricotta cannelloni tubes

Which pasta to use

If you prefer not to use dried cannelloni pasta tubes, or can’t get your hands on any, you can instead use fresh pasta sheets. Simply cut the pasta sheets to your desired size, then spoon the filling in a line on the pasta and roll into a tube.

I prefer to use instant dried cannelloni tubes, in particular the San Remo brand.

Can cannelloni be frozen

This recipe is perfect for freezing. Simply place the cannelloni in an airtight container and freeze for up to 3 months.

Uncooked cannelloni tubes in white baking dish

Spinach and ricotta cannelloni recipe

Spinach and Ricotta Cannelloni

Name: Spinach and Ricotta Cannelloni
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 250g frozen spinach, defrosted; 500g ricotta; 1/4 cup grated parmesan; 1 egg; 1 clove garlic, minced; Pinch nutmeg; Salt and pepper, to taste; 1 tablespoon olive oil; 1 onion, finely diced; 2 cloves garlic, minced; 700g jar passata; 1 cup water; 1/2 teaspoon dried parsley; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; Salt and pepper, to taste; 250g dried cannelloni tubes; 1 cup grated mozzarella

Yield: Serves 6 with a side

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This spinach and ricotta cannelloni has the perfect mix of spinach and ricotta teamed with a simple yet delicious tomato sauce.

Ingredients

For the filling

250g frozen spinach, defrosted
500g ricotta
1/4 cup grated parmesan
1 egg
1 clove garlic, minced
Pinch nutmeg
Salt and pepper, to taste

For the sauce

1 tablespoon olive oil
1 onion, finely diced
2 cloves garlic, minced
700g jar passata
1 cup water
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper, to taste

To assemble

250g dried cannelloni tubes
1 cup grated mozzarella

Instructions

In a large bowl combine the ricotta, defrosted spinach, parmesan, egg, garlic, nutmeg. Season with salt and pepper and set aside.
Heat the olive oil in a frying pan over a medium-high heat. Cook the onion until softened, then add the garlic and cook until fragrant.
Add the passata, water, dried herbs and bring to the boil. Reduce the heat and simmer for 5 minutes. Season to taste with salt and pepper.
Preheat the oven to 180c fan forced. Spread a small amount of the sauce over the bottom of a baking dish.
Fill the cannelloni tubes with the ricotta filling. Place the tubes in the baking dish, then top with the remaining sauce. Cover with foil and bake for 25 minutes.
Remove the foil from the baking dish, sprinkle over the grated mozzarella and bake for a further 10 minutes.

Notes

This recipe is suitable for freezing

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 301Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 91mgSodium: 500mgCarbohydrates: 14gFiber: 2gSugar: 2gProtein: 21g