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.

More pasta recipes

After more pasta inspiration? Try some more of our pasta recipes such as our baked feta pasta, salmon pasta, slow cooker mac and cheese or butter chicken lasagne.

Ingredients and substitutions

• Frozen spinach – The frozen spinach can be substituted with 2 bunches of fresh spinach, chopped and cooked.
• Ricotta – Use your preferred ricotta cheese.
• Grated parmesan – Use pre-grated parmesan, or grate your own.
• Egg – A large sized egg was used in this recipe.
• Garlic – Use either a fresh garlic clove (my preference), or a teaspoon of minced garlic from a jar.
• Nutmeg – This can be omitted if preferred, but adds a great subtle flavour to the dish.
• Salt and pepper – Season the dish to your taste.
• Olive oil – The olive oil can be substituted for your preferred frying oil.
• Onion – Use a medium sized brown onion.
• Passata – Passata is pureed tomato, and can be made at home by pureeing canned diced tomatoes.
• Dried parsley, basil and oregano – These dried herbs can be substituted for Italian seasoning.
• Cannelloni tubes – Use dried cannelloni tubes, or substitute for fresh lasagne sheets.
• Grated mozzarella – The mozzarella can be substituted for other varieties of grated cheese.

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.

Can I used fresh lasagne sheets to make cannelloni?

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. Thaw in the fridge overnight before reheating using the oven or microwave until piping hot.