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🇮🇹 A TASTE OF ITALY
Spinach & Ricotta Cannelloni.
Pasta tubes filled with spinach and ricotta bake under tomato sauce and mozzarella. A generous layer of sauce helps the pasta cook evenly.
Vegetarian- Total time
- 65 min
- Servings
- 4 people
- Difficulty
- Easy
AI-generated recipe illustration by Cookingo.
- Prep time
- 25 minutes
- Cook time
- 40 minutes
- Total time
- 65 minutes
Ingredients
For 4 servings · Check off as you go
0 of 12 ingredients ready
Let's make it.
5 stepsMake the tomato sauce
Heat oven to 190°C conventional / 170°C fan. Warm oil in a pan and cook garlic for 30 seconds. Add passata, oregano, water and half the salt. Simmer for 10 minutes.
Prepare the filling
Wilt washed spinach in a covered pan for 2–3 minutes. Cool, squeeze out excess water and chop finely. Mix with ricotta, nutmeg, pepper and remaining salt.
Fill the tubes
Spread a third of the sauce in a baking dish. Use a spoon or piping bag to fill the cannelloni and arrange in a single layer.
Cover and bake
Pour over the remaining sauce, covering all exposed pasta. Scatter over torn mozzarella. Cover with foil and bake for 25 minutes.
Brown and rest
Remove foil and bake for another 15 minutes, or until the pasta is tender and the topping bubbles. Rest for 5 minutes before serving.
Ingredient Notes
The photograph shows the spinach-filled cannelloni before baking. Choose cheeses suitable for vegetarians.
Cooking Tips
Squeeze the spinach thoroughly so the filling stays creamy instead of watery.
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