Spinach and ricotta cannelloni

This vegetarian dish is bursting with flavour and perfect for a cool autumn night. It is lovely served with garlic bread and salad, or steamed green vegetables.

  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
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Spinach and ricotta cannelloni
  • 2 410 gram cans chopped tomatoes
  • 1/4 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, crushed
  • 500 gram fresh ricotta cheese
  • 150 gram baby spinach, finely chopped
  • 1/3 cup pine nuts, toasted
  • 1/4 cup (20 grams) finely grated parmesan
  • 4 (200 grams) fresh lasagne sheets
  • 2 cup (200 grams) grated mozzarella
  • 1/3 cup (25 grams) cup finely grated parmesan, extra
  • 1/4 cup loosely packed basil leaves, for serving


Spinach and ricotta cannelloni
  • 1
    Preheat oven to 180°C/160°C fan-forced. In a medium saucepan, combine tomatoes, oregano and sugar; season with salt and freshly ground black pepper.
  • 2
    Bring tomato mixture to the boil then simmer 10 minutes, stirring occasionally or until thickened. Pour half the tomato mixture into the base of a medium rectangular ovenproof dish.
  • 3
    In a small frying pan, heat oil over medium heat; cook onion and garlic, stirring, until softened.
  • 4
    In a large bowl, combine ricotta, spinach, onion mixture, pine nuts and parmesan; season with salt and freshly ground black pepper.
  • 5
    Cut each lasagna sheet into thirds. Place 1/4 cup of ricotta mixture along length of each sheet and roll up to form a tube. Do not overlap the ends too much. Arrange filled tubes on the tomato sauce in the dish. Top evenly with extra tomato sauce. Sprinkle with mozzarella and extra parmesan. Bake 25 minutes or until browned lightly. Serve with basil leaves.
  • 6
    Suitable to freeze. Not suitable to microwave.

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