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Spinach Ricotta Cannelloni
Spinach-ricotta cannelloni fills pasta tubes with a soft cheese-and-greens mixture under tomato sauce. The filling should be moist but not watery, and every pasta edge needs sauce contact to soften during baking.
🥗 Vegetarian
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Squeeze cooked spinach thoroughly and drain ricotta if it is very wet. Check whether the chosen tubes require pre-cooking; this affects assembly. Use vegetarian hard cheese when retaining that dietary description.
Prepare the tomato sauce and cool the filling enough to handle. Fill tubes consistently without forcing mixture through the ends. Arrange with adequate sauce beneath and above, then bake until the pasta is tender and the centre safely hot.
Hard corners indicate exposed pasta or insufficient moisture. A watery filling usually comes from spinach or ricotta drainage. If the top colours before the tubes soften, cover and continue gently.
About This Recipe
Spinach-ricotta cannelloni fills pasta tubes with a soft cheese-and-greens mixture under tomato sauce. The filling should be moist but not watery, and every pasta edge needs sauce contact to soften during baking.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Two saucepans
- ✓ Mixing bowl
- ✓ Piping bag or teaspoon
- ✓ 30 x 20 cm baking dish
- ✓ Foil
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Cook spinach: Wilt spinach in a covered pan with a splash of water. Cool enough to handle, squeeze very dry and chop finely.
- Make filling: Mix spinach, ricotta, half the cheese, nutmeg, half the salt and pepper.
- Make tomato sauce: Cook onion in oil for 6 minutes, add garlic for 30 seconds, then passata, measured water, oregano and remaining salt. Simmer for 10 minutes.
- Fill tubes: Heat oven to 190°C conventional / 170°C fan. Spoon or pipe the ricotta filling into dry cannelloni tubes. Spread some sauce in a 30 x 20 cm dish and arrange filled tubes in one layer.
- Cover and bake: Cover completely with remaining sauce, add remaining cheese and cover tightly with foil. Bake for 30 minutes, then uncover for 15–20 minutes.
- Check and rest: A knife should pass through the pasta easily and the centre must reach at least 74°C. Rest for 10 minutes before serving.
Chef Notes & Tips
Keep every tube covered in sauce. Use vegetarian-rennet cheese if the dish is intended to remain vegetarian.
Ingredient choices: Squeeze cooked spinach thoroughly and drain ricotta if it is very wet. Check whether the chosen tubes require pre-cooking; this affects assembly. Use vegetarian hard cheese when retaining that dietary description.
Cooking control: Prepare the tomato sauce and cool the filling enough to handle. Fill tubes consistently without forcing mixture through the ends. Arrange with adequate sauce beneath and above, then bake until the pasta is tender and the centre safely hot.
If something goes wrong: Hard corners indicate exposed pasta or insufficient moisture. A watery filling usually comes from spinach or ricotta drainage. If the top colours before the tubes soften, cover and continue gently.
Ingredient Substitutions
- ↔ Fresh spinach → thawed frozen spinach, squeezed dry
- ↔ Ricotta → well-drained cottage cheese, blended smooth
- ↔ Cannelloni tubes → fresh lasagna sheets rolled around filling
Food Safety & Doneness
Check the centre of the baked dish or filling reaches at least 74°C. Keep cooked and raw components separate during preparation and refrigerate leftovers promptly in shallow containers.
Serving & Plating
Let the dish settle briefly before lifting portions. Spoon tomato sauce around the tubes and keep the filling visible in a cut piece.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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