A simple Spinach and Ricotta Cannelloni recipe that will be on the table in just 40 minutes! The most delicious, creamy spinach and ricotta filling, encased in soft pasta and topped with an Italian tomato sauce and melted mozzarella cheese.
Whenever I'm craving comfort food, I always turn to pasta!
It's like a big hug in a bowl!
And this Spinach and Ricotta Cannelloni (along with my 4 ingredient carbonara and creamy pesto chicken pasta) is always at the top of my list.
It's so simple to make, is perfect all year round and it's so popular with the whole family.
It's the perfect midweek dinner.
Why You're Going To Love This Recipe
If you've never attempted to make your own spinach and ricotta cannelloni, now is the time.
My recipe is absolutely foolproof!
- Quick and easy - many spinach and ricotta cannelloni recipes take well over an hour to prepare and cook. My recipe (thanks to a couple of cheeky little tricks) will be on the table in just 40 minutes (10 minutes prep time and 30 minutes cooking time). So easy!
- Vegetarian - whether you're a vegetarian or just trying to add a couple of meat-free dinners into your weekly meal plan, this recipe is such a great budget-friendly option. The filling is packed with spinach while the tomato sauce gives an added boost of goodness.
- Freezer-friendly - make a double batch and freeze for a 'grab and reheat' meal on a busy night.
- Cheat's version - my recipe uses a couple of sneaky substitutes to make it quicker and easier than a traditional spinach and ricotta cannelloni recipe, but it tastes just as amazing!
Time Saving Tips To Making Spinach And Ricotta Cannelloni
I have two special secrets that make my spinach and ricotta cannelloni recipe so much quicker and simpler than a traditional version.
Once you try these tricks, you'll never go back!
Using Fresh Pasta Sheets
Many spinach and ricotta cannelloni recipes use hard cannelloni tubes that are stuffed with the spinach and ricotta filling using piping bags, spoons or knives.
But let me tell you, stuffing cannelloni tubes is messy, time consuming and frustrating! They break, the mixture goes everywhere, they don't fill completely to the end... it's just not fun!
My recipe on the other hand, uses fresh pasta sheets or lasagne sheets which removes ALL the fuss and effort, leaving you with a super simple way to make cannelloni.
To use fresh lasagne sheets, you simply place a small amount of the spinach and ricotta filling in a line down the middle of the sheets and roll together until you have tubes of soft, fresh cannelloni. That's it!
Use Store-Bought Passata
My second time-saving trick when making cannelloni is to use a jar of store-bought passata instead of making your own homemade pasta sauce.
Store-bought passata is perfect for spinach and ricotta cannelloni as it's full of rich tomato flavour plus delicious Italian herbs, and it perfectly complements the real star of the show - the spinach and ricotta filling!
What You Need
My simple spinach and ricotta recipe is made using just a handful of ingredients!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- spinach - I recommend using a block of frozen spinach (defrosted). This can be bought from the freezer section of any major supermarket. Once defrosted, it's important to squeeze out all of the excess liquid (to avoid any sogginess!)
- ricotta - choose a soft ricotta cheese either from the deli section of the supermarket or pre-packaged (I use the Perfect Italiano brand which is popular here in Australia).
- egg yolks
- garlic - use store-bought minced garlic, or mince your own fresh garlic cloves.
- cheese - I use grated cheddar cheese in the spinach and ricotta filling and mozzarella cheese grated over the top of the dish.
- fresh lasagne sheets - this is the best time saving option! Simply buy a packet of fresh lasagne/pasta sheets from the chilled pasta section of the supermarket (I use the Latina Fresh brand).
- passata - use a jar of good quality passata sauce, like Leggos. This gives the dish a beautiful 'tomatoey' richness.
Step By Step Instructions
It takes just 10 minutes to prepare this popular family favourite!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Make The Filling
Combine the defrosted spinach (with the excess liquid removed), ricotta, egg yolks, garlic and grated cheddar cheese in a bowl.
Season with salt and pepper.
Step 2 - Roll Into Tubes
Cut the fresh lasagne sheets in half.
Spoon the mixture in a line down the middle of the lasagne sheet.
Roll up into a tube shape. Repeat until all of the lasagne sheets and mixture have been used.
Step 3 - Place Into Baking Dish
Place the rolled cannelloni into a lightly greased baking dish.
Step 4 - Add The Passata
Pour the passata over the top of the cannelloni.
Spread out evenly.
Step 5 - Add Cheese
Sprinkle grated mozzarella over the top of the sauce.
Tip: mozzarella gives the dish its amazing, oozy melted cheese topping. The BEST!
Step 6 - Bake
Bake the spinach and ricotta cannelloni in a preheated oven for 30 minutes.
Tip: If you notice the cheese is over-browning, simply place a sheet of foil loosely over the top and move to a lower shelf in the oven.
Serving Suggestions
Spinach and ricotta cannelloni is delicious served on it's own, or try it with one of these tasty sides:
- Walnut, Pear & Parmesan Salad (my fave!)
- Homemade Soft Bread Rolls
- Panzanella
- Pumpkin, Spinach and Feta Salad
Expert Tips & FAQ
When using frozen spinach, it's important to defrost it (either in the fridge overnight or in the microwave) and then squeeze out any excess liquid. This ensures that your cannelloni stays beautifully creamy without any sogginess.
Yes! Simply blitz it in a food processor or Thermomix and then proceed as per the recipe.
Of course! However, I recommend using fresh lasagne sheets as they are much quicker and easier to fill than cannelloni shells and they also take less time to cook.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Freeze any leftovers in an airtight container for up to 3 months. Allow to defrost before reheating. Perfect for a quick 'grab and go' lunch!
More Pasta Recipes
Who doesn't love a big bowl of pasta?
Here's a few more of my families favourite pasta dishes:
- The Famous TikTok Pasta - if you haven't tried this, you MUST!!! The block of feta magically melts and creates the most incredible sauce along with baked cherry tomatoes and basil. YUM!
- Tuna Pasta Casserole - an old fashioned favourite that feeds a crowd. A great, budget-friendly option.
- Italian Beef Ragu - a rich and tender fall-apart ragu that's slow cooked to perfection.
- Easy Beef Lasagne - my go-to recipe when I need dinner on the table in a hurry and without any fuss!
- Pumpkin & Spinach Vegetarian Lasagne - this lasagne is a tasty meat-free option made with a creamy pumpkin sauce. Perfect for meat-free Monday's!
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Spinach & Ricotta Cannelloni
Ingredients
- 250 g frozen spinach defrosted and excess liquid removed
- 375 g ricotta cheese
- 2 egg yolks
- 1 teaspoon minced garlic
- ½ cup grated cheddar cheese
- salt and pepper to taste
- 375 g fresh lasagne sheets
- 600 g passata
- ½ cup grated mozzarella cheese
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced). Grease a large 30cm x 40cm rectangular baking tray and set aside.
- Mix the defrosted spinach, ricotta, egg yolks, minced garlic, grated cheese and salt and pepper in a bowl.
- Cut the fresh lasagne sheets in half. Spoon a small amount of the spinach and ricotta mixture along the middle of the lasagne sheet and roll up. Place the rolled cannelloni seam-side down in the prepared baking tray. Repeat with the remaining lasagne sheets and mixture.
- Pour over the passata, sprinkle with the grated mozarella cheese and bake in the oven for 30 minutes.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced). Grease a large 30cm x 40cm rectangular baking tray and set aside.
- Place the defrosted spinach, ricotta, egg yolks, minced garlic, grated cheese and salt and pepper into the Thermomix bowl. Mix for 10 seconds, Speed 3. Scrape down the sides of the bowl and repeat for a further 5-10 seconds or until completely combined.
- Cut the fresh lasagne sheets in half.
- Spoon a small amount of the spinach and ricotta mixture along the middle of the lasagne sheet and roll up. Place the rolled cannelloni seam-side down in the prepared baking tray.
- Repeat with the remaining lasagne sheets and mixture.
- Pour over the passata, sprinkle with the grated mozarella cheese and bake in the oven for 30 minutes.
Notes
- spinach - I recommend using a block of frozen spinach (defrosted). This can be bought from the freezer section of any major supermarket. Once defrosted, it's important to squeeze out all of the excess liquid (to avoid any sogginess!)
- ricotta - choose a soft ricotta cheese either from the deli section of the supermarket or pre-packaged (I use the Perfect Italiano brand which is popular here in Australia).
- cheese - I use grated cheddar cheese in the spinach and ricotta filling and then mozzarella cheese grated over the top of the dish.
- fresh lasagne sheets - this is the best time saving option! Simply buy a packet of fresh lasagne/pasta sheets from the chilled pasta section of the supermarket (I use the Latina Fresh brand)
- passata - use a jar of good quality passata sauce, like Leggos. This gives the dish a beautiful 'tomatoey' richness.
Michelle says
Made this for our tea tonight. Not had it in years as my husband didn't like the recipe I used..both of us loved it and will certainly make it again and much better with the lasagna sheets. Which I froze the remaining ones to be able to use again. Lovely and wholesome as well.
Lucy says
Fantastic!