Spinach and Ricotta Cannelloni bake

Hey there foodies!

If you’re looking for a comforting and delicious Italian dish to satisfy your cravings, look no further than this Spinach and Ricotta Cannelloni recipe. These stuffed pasta tubes are filled with a creamy mixture of spinach and ricotta cheese, then baked in a rich tomato sauce and topped with melty mozzarella cheese. It’s the perfect dinner for a cozy night in, and best of all, it’s super easy to make!

So roll up your sleeves and let’s get cooking!


Serves  4-6                Cooking  45 mins


  • 14-16 cannelloni tubes
  • 500g spinach, chopped 
  • 500g ricotta cheese 
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 2 cloves garlic, minced 
  • Salt and pepper, to taste
  • 500ml tomato passata (or a jar of your favourite pasta sauce)
  • 1 cup grated mozzarella cheese
  • 2 tablespoons olive oil



  1. Preheat your oven to 180°C (350°F) and grab a large pot of salted water on the boil for your pasta tubes.

  2. While you wait for the water to boil, wash and chop up a big bunch of spinach, then mix it in a large bowl with a tub of ricotta cheese, a beaten egg, a good sprinkle of parmesan cheese, and some minced garlic. Season with salt and pepper to taste.

  3. When the water’s boiling, cook your cannelloni tubes for around 8-10 minutes or until al dente. Drain and set aside.

  4. Now it’s time to stuff those tubes! You can use a small spoon or even a piping bag to fill each cannelloni tube with the spinach and ricotta mixture.

  5. In a baking dish, pour in your tomato passata and add a couple of tablespoons of olive oil. Stir it up and spread it around to coat the bottom of the dish.

  6. Place your filled cannelloni tubes into the baking dish, making sure they’re in a single layer.

  7. Pour the remaining tomato passata over the top of the cannelloni tubes, making sure each one is fully covered.

  8. Sprinkle a generous amount of grated mozzarella cheese over the top of the tomato passata.

  9. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

  10. After 25 minutes, remove the foil and continue baking for another 15-20 minutes or until the cheese is melted and bubbly and the cannelloni is heated through.

  11. Let it cool for a few minutes before digging in and enjoying your delicious Spinach and Ricotta Cannelloni!


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