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 10 votes

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Course: Dinner

Cuisine: Italian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serves

Calories: 435kcal

Author: Lucy Mathieson

Equipment

Thermomix (optional)
Oven

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.

Video

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.
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.
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