Spinach and ricotta filled cannelloni

    9 hours 30 min

    Cannelloni pasta tubes stuffed with a seasoned ricotta cheese and spinach mixture, topped with tomato pasta sauce and Parmesan cheese, chilled and baked. Beautiful baked pasta dish for freezing and having ready to go on a busy weeknight!

    217 people made this

    Serves: 6 

    • 600g ricotta cheese
    • 2 eggs
    • 275g frozen chopped spinach, thawed and drained
    • 125g grated mozzarella cheese
    • 8 tablespoons grated Parmesan cheese, divided
    • 1 1/2 tablespoons caster sugar
    • 1/8 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 12 cannelloni pasta tubes
    • 900g tomato pasta sauce

    Prep:30min  ›  Cook:1hr  ›  Extra time:8hr chilling  ›  Ready in:9hr30min 

    1. In a medium bowl mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 4 tablespoons of the Parmesan cheese, sugar, salt and pepper and mix together; fill pasta tubes with mixture.
    2. Spread about 100g of the pasta sauce in the bottom of a medium baking dish. Arrange filled cannelloni in a single layer over the sauce. Pour the remainder of the sauce over the cannelloni, cover dish and chill in the refrigerator for 8 hours, or overnight.
    3. Preheat oven to 200 C / Gas 6. Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'Parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:

    Reviews in English (159)


    Very simple and very tasty! I recommend putting the filling mixture in a large ziplock bag and cutting a corner off so you have a "pastry bag" type thing to pipe the filling in.  -  18 Jan 2007  (Review from Allrecipes US | Canada)


    A WINNER! I made only a few chamges....I used 2 jars of sauce in their entirety; halved the amount of spinach called for and added a half pound of sweet Italian sausage (crumbled and browned)to the filling. We are hosting a dinner party next month and this recipe will be on the menu for sure. My Italian husband pronounced this a "keeper" (trust me, HIGH praise!).  -  30 Jul 2001  (Review from Allrecipes US | Canada)


    Came out perfect.......way easier than trying to stuff cooked shells with filling. Also, to make it easier on me I put filling ingredients in a zip lock bag, snip one corner with the scissors and squeeze into the shells.  -  03 May 2004  (Review from Allrecipes US | Canada)