Ricotta and Spinach Cannelloni

Ricotta and Spinach Cannelloni


  • 12 cannelloni tubes or fresh lasange sheets
    250g ( 9oz ) fresh spinach
    250g ( 9oz ) ricotta cheese
    1 large onion, finely chopped
    2 cloves of garlic, crushed
    1 level teaspoon of grated nutmeg
    1 can of tinned chopped tomatoes
    1 cup grated cheese
    1 tablespoon of olive oil
    salt and pepper


  1. If using fresh lasagne sheets, place them in a bowl and pour boiling water over the top. Leave to stand for 2-3 minutes until the pasta has softened. Drain and place in a bowl of cold water, until ready to use
  2. Wash the spinach and cook gently 1-2 mins
  3. Drain spinach and let cool
  4. Fry the onion gently then add the garlic
  5. Finely chop the spinach
  6. Mix the ricotta, onion, spinach, nutmeg and seasoning together
  7. Spoon mixture into the cannelloni tubes and place in an ovenproof dish
  8. Cover completely with the tinned chopped tomatoes
  9. Sprinkle over with cheese
  10. Cook in the centre of the oven at 180 C ( 350 F- Gas 4 ) for 30-35 minutes
  • Total time: 60

Serves: 4

3 stars

Average user rating Based on 7 ratings