printable pdfSpinach and Ricotta Cannelloni



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  1. Preheat oven to 180c
  2. In a large fry pan heat oil and butter, add garlic and fry for a few minutes then add nutmeg and spinach.
  3. Cook spinach for 5 minutes. Place in a bowl and leave to cool.
  4. Once spinach is cool add ricotta, parmesan and season with Salt and pepper and mix well.
  5. Use a piping bag to squeeze mixture into the cannelloni.
  6. In a baking dish lay cannelloni on half of the tomato passata, and then spoon the rest of the tomato passata over.
  7. Season with Salt and pepper and drizzle with olive oil; sprinkle parmesan and mozzarella.
  8. Bake for about 25 minutes or until golden.

Fresh Tip

A baking dish where the cannelloni can fit snug in one layer is best to cook in.