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    "Home" » Dinner

    Spinach and Ricotta Cannelloni

    October 2, 2022 by ohsobusymum 6 Comments

    Spinach and Ricotta Cannelloni Pinterest

    When I first moved out of home, this spinach and ricotta cannelloni was a staple! It's easy to make, budget friendly and it makes a large batch that can be frozen. I haven't made it in about 5 years, but I thought I would give it a go tonight, and I was pleasantly surprised by just how quick and easy it was to make this family friendly meal.

    Jump to Recipe

    What I love about cannelloni is you can add just about anything to the filling! It's a great way to use up leftovers like bacon, vegetables and sauces. You can also make it ahead of time and freeze it cooked (hello freezer friendly), so you just have to heat it up.

    Ingredients

    • cannelloni pasta
    • baby spinach ( you can use frozen spinach too, but I couldn't find it in stock anywhere)
    • ricotta
    • pasta sauce
    • grated cheese
    • eggs
    • minced garlic or fresh garlic
    • garlic powder
    • onion powder

    See the recipe card for quantities.

    Instructions

    Spinach and Ricotta Cannelloni step 3

    Combine ricotta, garlic, onion and garlic powder in a large bowl.

    Spinach and Ricotta Cannelloni step 2

    Add eggs, grated cheese, salt and pepper.

    Add the bag of fresh baby spinach (you can chop this first to make it easier to fill the cannelloni tubes) and mix well.

    Spinach and Ricotta Cannelloni step 3

    Fill the cannelloni tubes with the filling one by one. You can use a zip lock bag with the corner cut or just use your hands to push it in.

    Spinach and Ricotta Cannelloni step 5

    Add a layer of pasta sauce to the bottom of the baking dish and lay out each cannelloni.

    Spinach and Ricotta Cannelloni step 7

    Top with remaining pasta sauce and cheese. Cover in foil and bake in the oven for 30 minutes. Remove the foil and place it back in the oven for a further 10-15 minutes for the cheese to brown.

    Hint: When filling the cannelloni pasta, you can use a zip lock bag with the corner cut off to use as a piping bag or simply use your hands to push the filling in. You can also roughly chop the baby spinach first to make it easier to fill the cannelloni tubes.

    Looking for more pasta recipes?

    • BLT PASTA SALAD
    • CREAMY BACON AND ZUCCHINI PASTA
    • ROASTED TOMATO AND FETA PASTA
    • 10 MINUTE MAC & CHEESE

    Storage

    This spinach and ricotta cannelloni can be stored in the fridge for 3-4 days or cooked in the freezer for up to 3 months.

    Spinach and Ricotta Cannelloni on spoon

    Spinach and Ricotta Cannelloni

    Oh So Busy Mum

    Click on the stars to rate this recipe!

    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Course dinner, Main Course
    Servings 6 people
    Calories 278 kcal

    Ingredients
      

    • 1 box cannelloni pasta
    • 375 grams ricotta cheese
    • 2 eggs
    • 120 grams fresh spinach
    • 1 tablespoon minced garlic
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 ½ cups grated cheese reserve the ½ cup for the top of the dish
    • 700 grams pasta sauce
    • 1 teaspoon salt and pepper

    Instructions
     

    • Preheat the oven to 180 °c
    • Mix together ricotta, eggs, garlic, onion powder, garlic powder, baby spinach, salt, pepper and 1 cup of the grated cheese (reserve the rest of the grated cheese for the top).
    • Place a layer of pasta sauce on the bottom of the baking tray.
    • Fill each cannelloni tube with your filling and lay the tubes out in the baking dish. Keep doing this until you run out of filling.
    • Add the rest of the pasta sauce to the top of the cannelloni and top with the remaining grated cheese.
    • Cover in foil and bake in the oven for 30 minutes. Remove the foil and place it back in the oven for a further 10-15 minutes for the cheese to brown.
    • Serve with a side salad and garlic bread.

    Notes

    Hint: When filling the cannelloni pasta, you can use a zip lock bag with the corner cut off to use as a piping bag or simply use your hands to push the filling in. You can also roughly chop the baby spinach first to make it easier to fill the cannelloni tubes.

    Nutrition

    Calories: 278kcalCarbohydrates: 14gProtein: 19gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 108mgSodium: 1470mgPotassium: 618mgFiber: 2gSugar: 5gVitamin A: 2954IUVitamin C: 14mgCalcium: 401mgIron: 2mg

    The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

    Keyword Easy Cannelloni, Spinach and Ricotta Cannelloni
    Have you tried this recipe? Please rate it and leave a comment HERE!

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    Reader Interactions

    Comments

    1. Erin

      October 03, 2022 at 4:00 pm

      What sort of pasta souce should I use please

      Reply
      • ohsobusymum

        October 12, 2022 at 1:19 pm

        any will work.

        Reply
    2. Maria

      January 25, 2023 at 3:27 pm

      5 stars
      Thanks for the recipe prompt , been a while for me too , it’s easy & yum I add shredded ham …. Love it

      Reply
    3. Jessica

      February 03, 2023 at 5:19 pm

      Just wondering which type of grated cheese did you use? So excited to try this recipe!

      Reply
    4. Sarah

      February 12, 2023 at 6:12 pm

      5 stars
      This recipe is fantastic! We’ve had it twice in a week - the second time I made it like a layered lasagne though as I didn’t have the time to fiddle with cannelloni tubes! Now I’m just hoping there’s leftovers for lunch at work tomorrow.

      Reply
    5. Marianna Tolhurst

      August 23, 2023 at 8:29 am

      5 stars
      I love this dish. I have made it twice and both my husband eat it over two days😍
      Keep up the good work! Tastes amazing and so simple and reasonably priced!

      Reply
    5 from 4 votes (1 rating without comment)

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