This simple Spinach and Ricotta Cannelloni is a simple family friendly recipe that can be ready to enjoy in less than one hour – making it a great midweek meal! You can also make this recipe ahead of time and reheat and it is also freezer friendly. Both regular and Thermomix instructions are included.
Although this may not be an ‘authentic’ version, this recipe ticks all the boxes when it comes to fast and easy dinners.
Why you will love this recipe:
- Quick to prepare – you can be enjoying this Spinach and Ricotta Cannelloni in an hour.
- Make ahead – prepare the recipe up until adding the last of the crushed tomatoes and cheese and then finish assembling and bake when needed.
- Freezer friendly – leftovers can be frozen for up to two months.
Ingredients
Please note you will find the full ingredient list and method in the recipe card below.
- Cannelloni Pasta Shells – you can also use fresh pasta sheets if you prefer.
- Crushed tomatoes – can be substituted with your favourite pasta sauce or pasatta.
- Ricotta cheese
- Parmesan Cheese
- Nutmeg
- Egg
- Baby Spinach
- Tasty Cheese – cheddar cheese
- Salt and Pepper.
How to Make Spinach and Ricotta Cannelloni:
We’d never tried the Ricotta Pasta Sauce before, and I wasn’t sure if it would be too strong for the boys. I needn’t have worried, they both quickly demolished their first “tube” before our Big Boy requested more. While the boys were happy to just be served their pasta, us big people enjoyed ours with a basic side salad.
- Place approximately ⅓ of the crushed tomatoes of the base of a baking dish.
- Combine the cheeses, nutmeg and salt and pepper.
3. Add the baby spinach leaves and mix to combine.
4. Fill the cannelloni pasta shells with the cheese and spinach mixture and place in the prepared baking dish.
5. Cover with the remaining crushed tomatoes and sprinkle with cheese.
6. Bake until cheese is golden.
Tips for Making Spinach and Ricotta Cannelloni:
- Fresh pasta sheets can be used in place of the dried cannelloni shells.
- I have used a 400gram tin of crushed tomatoes to make this recipe, you can also use a pasta sauce base or passata to make this recipe.
- The baby spinach leaves can also be roughy chopped if you prefer.
- Frozen spinach can also be used for this recipe, you will need to thaw and remove the excess liquid.
- I find using a teaspoon to push the cheese and spinach mixture into the cannelloni shells to be an effective way to fill them. You can also use a piping bag with a large open nozzle if you wish, please note I suggest chopping the spinach leaves if you are going to fill the cannelloni using this method.
- This recipe can be prepared up to the stage prior to adding the remaining crushed tomatoes and cheese, store in the fridge and finish preparing/baking within 12 hours.
- Leftovers can also be frozen for up to two months.
More Simple Dinner Ideas:
- Creamy Chicken Pesto Pasta
- Rissoles Recipe | Made with Beef and Vegetables
- Pumpkin and Spinach Lasagna
- Chicken and Vegetable Fried Rice
- Bacon Spinach and Feta Quiche
- Curried Sausage Pasta | A Quick Family Dinner
- The Best Slow Cooked Beef Recipe
- Easy Lasagna Recipe
- Air Fryer Roast Chicken | An Easy Family Friendly Dinner
- Beef Kofta
Spinach and Ricotta Cannelloni Recipe
This quick and easy Spinach and Ricotta Cannelloni recipe is a family favourite!
Equipment
- 1 x 22cm square oven proof baking dish.
Ingredients
- 250 grams instant cannelloni pasta
- 400 grams crushed tomatoes see notes for substitutes
- 500 grams ricotta
- ½ cup parmesan cheese 50 grams – finely grated.
- 1 teaspoon nutmeg
- 1 egg
- ¼ teaspoon pepper
- ½ teaspoon salt
- 150 grams baby spinach leaves
- 100 grams tasty cheese grated
Instructions
- Preheat oven to 190 degrees celsius (fan-forced).
- In a 22cm square baking dish, spread approximately ⅓ of the crushed tomatoes over the base.
- In a large bowl add the ricotta, egg, nutmeg, parmesan cheese and salt and pepper. Mix well until combined.
- Add the spinach leaves and mix.
- Using a teaspoon, carefully push ricotta mixture into the cannelloni. When filled, place in baking tray.
- Spread the remaining crushed tomatoes over the top of the filled pasta, before sprinkling with the grated tasty cheese.
- Place into the oven and bake for 35 minutes or until the cheese is golden and pasta cooked through when tested with a skewer.
Thermomix Instructions
- Preheat oven to 190 degrees celsius (fan-forced).
- In a 22cm square baking dish, spread approximately ⅓ of the crushed tomatoes over the base.
- Place the parmesan cheese (cut into 3cm pieces) into Thermomix bowl and mix for 8 seconds, speed 8 to grate.
- Scrape down the sides of the bowl and add the ricotta cheese, nutmeg, egg and salt and pepper and mix for 10 seconds, speed 4.
- Scrape down the sides of the bowl and add the spinach leaves. Mix for 10 seconds, speed 4, reverse to combine. You will need to use the spatula to push down the spinach leaves towards the blades.
- Using a teaspoon, carefully push ricotta mixture into the cannelloni. When filled, place in baking tray.
- Spread the remaining crushed tomatoes over the top of the filled pasta, before sprinkling with the grated tasty cheese.
- Place into the oven and bake for 35 minutes or until the cheese is golden and pasta cooked through when tested with a skewer.
Notes
- Fresh pasta sheets can be used in place of the dried cannelloni shells.
- I have used a 400gram tin of crushed tomatoes to make this recipe, you can also use a pasta sauce base or passata to make this recipe.
- The baby spinach leaves can also be roughy chopped if you prefer.
- Frozen spinach can also be used for this recipe, you will need to thaw and remove the excess liquid.
- I find using a teaspoon to push the cheese and spinach mixture into the cannelloni shells to be an effective way to fill them. You can also use a piping bag with a large open nozzle if you wish, please note I suggest chopping the spinach leaves if you are going to fill the cannelloni using this method.
- This recipe can be prepared up to the stage prior to adding the remaining crushed tomatoes and cheese, store in the fridge and finish preparing/baking within 12 hours.
- Leftovers can also be frozen for up to two months.
Nutrition
Calories: 660kcalCarbohydrates: 61gProtein: 37gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 138mgSodium: 941mgPotassium: 822mgFiber: 5gSugar: 7gVitamin A: 4696IUVitamin C: 20mgCalcium: 676mgIron: 4mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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Sonia Life Love Hiccups
I cannot remember the last time I had cannelloni but I love that stuff. I imagined it would be really hard to make but you make it look so easy. On to it I am! xx
Lauren @ Create Bake Make
Yes, that’s the saddest part of winter ending – no more yummy comfort food! You could lighten this up by serving it with a salad.
Hope
Yum, these look delicious and so very easy to make (I’ve always put them in the too hard basket). I must lament, now that winter is in it’s last days, I’ll be sad to say goodbye to these ultimate winter comfort pasta meals! xx
Lydia Ritchie
YUM!!! I love a good Italian meal – thanks for sharing xx
#Sundaybrunch
Lauren @ Create Bake Make
Thanks Lydia 🙂
Kell - All Mum Said
I haven’t made cannelloni for at least a year now and I don’t know why, we all love it. Thanks for the reminder to add it to my meal plan. xx
Lauren @ Create Bake Make
I’m glad I could help!
Trish
I make my own , using the fresh pasta lasagna sheets – i make such a mes with the tubes. YUM
Lauren @ Create Bake Make
It does get messy doesn’t it? Sounds very yummy!
Ana
Yum. I used to make this ALL THE TIME when my kids were small, they loved it. Haven’t made it for years though, and it still looks so good.
Lauren @ Create Bake Make
You will have to make it again! I know I will be, happy to make anything that I know will get eaten 🙂
Fiona
Ohhh that looks good.
I learnt to make ricotta last weekend, so think I’ll try this with that!!
Lauren @ Create Bake Make
Perfect timing!! Enjoy 🙂
Dannielle from Zamamabakes
Yum!!!! I make a chicken cannelloni my SIL shared with me, haven’t made it for ages. She gave me the best tip ever for filling them, just fill a disposable piping bag or snap lock bag, snip the tip off and your away! Thinking I’ll be trying your cannelloni out very soon.
My favourite restaurant meal we make at home would have to be haloumi stuffed chicken breast, wrapped in prosciutto. Have a great day!
Lauren @ Create Bake Make
Ooh, that sounds very yummy. You will have to share that recipe! Such a great tip, must try that next time!