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three rolls of spinach and ricotta cannelloni on a speckled plate with side salad.
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4.80 from 5 votes

Spinach and Ricotta Cannelloni Recipe

This quick and easy Spinach and Ricotta Cannelloni recipe is a family favourite!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dinners
Cuisine: Australian
Keyword: Family Dinners, Spinach and Ricotta Cannelloni
Servings: 4 people
Calories: 660kcal

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: 660kcal | Carbohydrates: 61g | Protein: 37g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 941mg | Potassium: 822mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4696IU | Vitamin C: 20mg | Calcium: 676mg | Iron: 4mg