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Spinach and ricotta cannelloni

1 of 5


  • 400g fresh spinach
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 medium onion, peeled and diced
  • 3 gloves garlic, peeled and minced
  • 800g chopped tomato
  • 1 bay leaf
  • handful of freshly picked basil leaves
  • 1 lemon, zested
  • 250g ricotta
  • 1 egg
  • 200g cannelloni
  • 115g mozzarella ball, sliced
  • Cooking Time
    40 mins
  • Serving
    Serves 5
  • Skill Level


This recipe is delicious, but requires a little bit of skill when piping the mixture into the cannelloni.
  1. In large pot, add the spinach, olive oil, salt and pepper. Cover and leave over a low heat, stirring occasionally until the spinach has cooked down
  2. Transfer the wilted spinach with the liquid into a bowl and set aside
  3. In the same pot, heat olive oil, and add the onions. Cook till soft
  4. Add the garlic, tomatoes, the bay leaf, a few basil leaves and the lemon zest. Leave to simmer over low heat for 20 mins, until the sauce has thickened. Season with salt and pepper
  5. Squeeze the moisture out of the spinach just to roughly chop them, then place them back into the bowl with their liquid.
  6. Stir in the ricotta and egg to the sliced spinach, and then add salt
  7. Place the spinach mixture into a piping bag, and pipe into the cannelloni tubes. When they've all been filled, layer them into an oven dish
  8. Spread the tomato sauce over the cannellonis
  9. Scatter the remaining basil leaves, lay the mozzarella slices and drizzle over some olive oil. Add a pinch of salt and black pepper on top
  10. Place in a pre-heated 180 degrees Celsius oven for 35-40 mins (if the top starts to brown too fast, cover with foil)

 This is a lovely dish to make, and so delicious to eat! Enjoy :)


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