Spinach ricotta cannelloni

    1 hour

    A delicious pasta bake that everyone will love. Cannelloni tubes are stuffed with spinach and ricotta and baked in a seasoned tomato sauce.

    25 people made this

    Serves: 6 

    • 225g cannelloni pasta tubes
    • 475g ricotta cheese
    • 2 eggs, beaten
    • 1 onion, chopped
    • 4 tablespoons grated Pecorino Romano cheese
    • 1 tablespoon chicken stock granules
    • 1/2 teaspoon garlic salt
    • 1/8 teaspoon dried thyme
    • ground black pepper to taste
    • 285g frozen chopped spinach, thawed and drained
    • 225g passata
    • 120g grated mozzarella cheese

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. In a large pot, cook cannelloni pasta in boiling salted water until al dente. Rinse with warm water and drain.
    2. In a large bowl, mix together ricotta cheese, eggs, onion, grated Pecorino Romano cheese, chicken stock granules, garlic, thyme, ground black pepper and spinach.
    3. To assemble, fill cannelloni with cheese filling. Arrange in a greased 20x30cm dish. Pour passata down centre of shells. Sprinkle with grated mozzarella cheese.
    4. Bake in a preheated 180 C / Gas 4 oven for 25 minutes or until hot and bubbly.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    I liked this alot and so did everybody who ate it, but the filling was a bit runny. Maybe the ricotta needs to be drained or something? I'll tweak it a little next time and try to firm up the filling. I'll definitely make it again though!  -  28 May 2003  (Review from Allrecipes US | Canada)


    My family enjoyed this recipe but we decided to make our own speghetti sauce to add some extra flavor. We also used fresh mushrooms on top of this dish before cooking which made it very tasty.  -  16 Jan 2002  (Review from Allrecipes US | Canada)


    The only addition to the filling that i made was to add some shredded mozarella to it. I used it inside eggplant rolatini, which i wrapped inside a lasagna noodle and covered with marinara and mozzarella. Fantastic!  -  15 Dec 2002  (Review from Allrecipes US | Canada)