Spinach and Ricotta Cannelloni

spinach and ricotta cannelloni
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 50m
  • Ready In: 60m

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • the best crock pot baked ziti recipe #pasta #dinner #healthy #delicious #lunch #crockpot #slowcooker

    The Best Crock Pot Baked Ziti Recipe

  • slow cooker whole chicken with vegetables

    Slow Cooker Whole Chicken with Vegetables

  • instant pot honey sesame chicken breasts recipe #instantpot #pressurecooker #dinner #chicken #recipes #delicious #homemade #healthy

    Instant Pot Honey Sesame Chicken Breasts Recipe

  • instant pot broccoli mac and cheese recipe

    Instant Pot Broccoli Mac and Cheese Recipe

  • slow cooker vegan peanut stew recipe

    Slow Cooker Vegan Peanut Stew Recipe

Nutritional Info

This information is per serving.

  • Calories

  • Fat

    5.5 g
  • Saturated Fat

    2.7 g
  • Polyunsaturated Fat

    0.1 g
  • Cholesterol

    33.9 mg
  • Sodium

    327.5 mg
  • Potassium

    61.9 mg
  • Carbohydrate

    16.4 g
  • Fiber

    3.1 g
  • Sugars

    3.9 g
  • Protein

    8.5 g

Spinach and ricotta cannelloni. Cannelloni with spinach and ricotta cheese baked in an oven. Delicious! You may also like Spinach Risotto

Spinach and Ricotta Cannelloni


  • olive oil,for greasing
  • 9 oz (270 g) cannelloni tubes (no pre-cook type)
  • For the Filling:
  • 6 cups spinach, washed
  • 2 cups ricotta cheese, mashed
  • 1 large egg, beaten
  • nutmeg
  • salt and freshly ground black pepper,to taste
  • For the Tomatoes:
  • 1/2 pound (240 g) tomatoes
  • 1 shallot,peeled and finely chopped
  • 1 garlic clove,peeled and finely chopped
  • 1 tablespoon olive oil
  • For the Bechamel Sauce:
  • 1 tablespoon butter,melted
  • 1 tablespoon all-purpose flour
  • 1 cup (250 ml) milk
  • 3/4 cup freshly grated Parmesan cheese
  • salt and freshly ground black pepper


Step 1

Lightly grease an ovenproof dish with olive oil.

Step 2

Preheat oven to 400 °F(190 °C).

Step 3

Put spinach into a pan dripping wet and heat over medium heat until it wilts. Drain, refresh in cold water, drain again and squeeze out excess water. Roughly chop spinach and mix with ricotta cheese. Stir in beaten egg and season with salt, black pepper, and nutmeg. Spoon ricotta mixture into the cannelloni tubes and place them side by side in the baking dish.

Step 4

In a saucepan, boil water. Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and chop roughly.

Step 5

In a large nonstick skillet,heat olive oil. Saute the shallot and garlic in preheated oil. Add the tomatoes and cook over medium heat for 5 minutes.

Step 6

To prepare Bechamel sauce,in a skillet,combine melted butter with flour and cook for 2-3 minutes without browning. Then gradually stir in milk. Simmer for 10 minutes,add seasoning and stir half of grated Parmesan cheese.

Step 7

Spread the tomatoes on the cannelloni. Pour the sauce over and sprinkle with the rest of grated Parmesan cheese. Dot with butter and bake for 30-35 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.