Super Easy 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. 

A forkful of spinach ricotta cannelloni served on a plate

This easy Spinach & Ricotta Cannelloni is one of our favourite family meals. It’s simple, it’s yummy and everyone happily eats it (even our toddler – which is a massive win!).

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

I like to use fresh lasagne sheets to make this recipe. It’s so easy just to spoon the spinach and ricotta mixture on, roll them up and repeat. If you prefer, you can use cannelloni tubes but I find that the lasagne sheets cook quicker and taste even better.

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

This easy Spinach & Ricotta Cannelloni takes hardly any time to prepare and just 30 minutes to cook – making it the ideal quick and easy dinner. You can also cook it ahead of time, pop it in the freezer and then reheat whenever you need.

A serving of cannelloni on a plate filled with spinach and topped with a tomato sauce and melted cheese

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

If you’re after some more family meal ideas, then check out my collection of midweek dinners:

A collage of photos showing a variety of quick and easy dinners

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. 
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: spinach and ricotta cannelloni
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 serves
Calories: 435kcal

Ingredients

  • 250 g frozen spinach defrosted
  • 375 g ricotta cheese
  • 2 egg yolks
  • 1 tsp minced garlic
  • 1/2 cup grated cheese
  • salt and pepper to taste
  • 375 g fresh lasagne sheets
  • 600 g passata
  • 1/2 cup extra grated cheese (cheddar, mozzarella etc)

Instructions

Conventional Method

  • Preheat oven to 200 degrees celsius (fan-forced). Grease a large 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 cheese and bake in the oven for 30 minutes. 

Thermomix Method

  • Preheat oven to 200 degrees celsius (fan-forced). Grease a large 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 on Speed 3, 10 seconds. 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 cheese and bake in the oven for 30 minutes. 

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!

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

A serve of cannelloni on a plate, filled with spinach and ricotta, topped with tomato sauce and cheese

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