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    Home » Recipes » Main Dishes » Spinach And Ricotta Cannelloni | 40 Minutes

    Spinach And Ricotta Cannelloni | 40 Minutes

    Published: Sep 15, 2021 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    Spinach & Ricotta cannelloni

    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.

    A grey plate topped with cannelloni filled with spinach and ricotta filling and tomato pasta sauce.

    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.

    A tray of baked cannelloni smothered in a tomato sauce and melted cheese

    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!
    A close up of cannelloni showing layers of spinach, tomato and cheese

    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.

    Ingredients for spinach and ricotta cannelloni laid out on a marble counter
    • 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.
    A serving of cannelloni on a plate filled with ricotta and spinach, topped with a tomato sauce and melted cheese

    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.

    A glass bowl with ricotta, cheese, egg yolks, minced garlic and spinach

    Season with salt and pepper.

    A creamy green flecked filling mixed with a spoon in a glass bowl

    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.

    A plate with a lasagne sheet on it, with a creamy filling spooned on top

    Roll up into a tube shape. Repeat until all of the lasagne sheets and mixture have been used.

    A partially rolled pasta sheet with a filling inside
    An earthenware plate on a marble counter with a rolled sheet of fresh pasta

    Step 3 - Place Into Baking Dish

    Place the rolled cannelloni into a lightly greased baking dish.

    A white baking dish with rolled up tubes made of pasta sheets with a filling

    Step 4 - Add The Passata

    Pour the passata over the top of the cannelloni.

    Spread out evenly.

    Tomato passata spread over cannelloni in a baking dish

    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!

    Grated cheese sprinkled over the top of tomato passata and filled pasta tubes

    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.

    A forkful of cannelloni with a serving on a plate showing spinach and ricotta filling and topped with tomato sauce and cheese

    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

    Using frozen spinach

    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.

    Can I use fresh spinach?

    Yes! Simply blitz it in a food processor or Thermomix and then proceed as per the recipe.

    Can I use cannelloni shells?

    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.

    Storing

    Store any leftovers in an airtight container in the fridge for up to 3 days.

    Freezing

    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!

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A quick and easy Spinach & Ricotta Cannelloni recipe that makes the perfect family midweek meal! Just 10 minutes prep time and 30 minutes cooking time. 

    Spinach & Ricotta Cannelloni

    A quick and easy Spinach & Ricotta Cannelloni recipe that makes the perfect family midweek meal! Just 10 minutes prep time and 30 minutes cooking time. 
    4.84 from 6 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 serves
    Calories: 435kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 250 g frozen spinach defrosted and excess liquid removed
    • 375 g ricotta cheese
    • 2 egg yolks
    • 1 tsp 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

    RECIPE NOTES & TIPS
    Ingredients Info: 
    • 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.
    More Recipe Tips:
    Using fresh spinach - you can use fresh spinach in place of frozen spinach if you prefer. Simply blitz it in a food process or Thermomix and then proceed as per the recipe.
    Cannelloni tubes - you can use bought canneloni tubes, 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.
    Storing - store any leftovers in an airtight container in the fridge for up to 3 days.
    Freezing - 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.

    Nutrition

    Calories: 435kcal | Carbohydrates: 48g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 162mg | Sodium: 248mg | Potassium: 786mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5980IU | Vitamin C: 13.1mg | Calcium: 354mg | Iron: 5.2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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