A dish that combines delicate pasta, creamy filling, and a rich, bubbling sauce is always going to be winner. Spinach and Ricotta Cannelloni is one such dish—timeless, satisfying, and deeply flavourful. Whether served as the centrepiece of a family dinner or a delightful meal for a special occasion, this dish never fails to impress.
The beauty of Spinach and Ricotta Cannelloni lies in its perfect balance of flavours and textures. The pasta tubes, tender yet firm, encase a luscious filling of ricotta cheese and spinach. The ricotta is smooth, slightly tangy, and indulgently creamy, while the spinach adds an earthy depth, making the filling light yet substantial. Seasoned with a touch of nutmeg, black pepper, and a generous grating of Parmesan, the filling alone is a delight.
Of course, no cannelloni would be complete without its sauce. A classic tomato sauce—vibrant, rich, and slow-cooked to perfection—provides a tangy contrast to the creamy filling. Some prefer a béchamel layer, adding a velvety touch that makes each bite even more decadent. Others enjoy a simple but flavourful tomato-based sauce, finished with fresh basil and a sprinkling of mozzarella for a golden, bubbly topping. Whatever the choice, the result is always mouth-watering.
One of the greatest joys of Spinach and Ricotta Cannelloni is how it brings people together. It’s a dish that encourages a slow, lingering meal, where conversation flows as freely as the wine poured alongside it. Whether prepared in advance for an effortless midweek dinner or made fresh for a weekend gathering, it’s a dish that carries a sense of warmth and hospitality.
For those who love to cook, stuffing the cannelloni can be a meditative process. The act of filling each tube, carefully arranging them in a baking dish, and covering them in sauce feels wonderfully rewarding. And when the dish emerges from the oven, golden and bubbling, the anticipation is almost as enjoyable as the first bite.
Spinach and Ricotta Cannelloni is more than just a meal—it’s an experience. It’s a dish that reminds us of the joys of simple ingredients coming together in perfect harmony, of the pleasure of home-cooked comfort food, and of the warmth shared around the dinner table. Whether enjoyed with a crisp green salad, a glass of wine, or simply on its own, this classic never disappoints.
Spinach and Ricotta Cannelloni
Ingredients
- 1 tsp rapeseed oil
- 1 large onion finely chopped
- 1 large leek finely chopped
- 3 cloves garlic crushed
- 250 g spinach frozen
- 150 g ricotta cheese
- 1/2 tsp nutmeg
- 120 g cannelloni dry weight, cooked according to pack instructions and refreshed in cold water
- 400 g chopped tomatoes
- 1 tsp oregano heaped
- 1 tbsp tomato puree
- black pepper
- 25 g Mozzarella thinly sliced
Instructions
- Preheat the oven to 180°C/gas 4.
- Add the oil to a saucepan and cook the onion and leeks for 5-8 minutes. Mix in the garlic, cook together for 1 minute and remove from the heat.1 tsp rapeseed oil, 1 large onion, 1 large leek, 3 cloves garlic
- Add the spinach, ricotta cheese and nutmeg and mix well.250 g spinach, 150 g ricotta cheese, 1/2 tsp nutmeg
- Meanwhile, put the tomatoes in a bowl and add the oregano, tomato puree and a good grind of black pepper.400 g chopped tomatoes, 1 tsp oregano, 1 tbsp tomato puree, black pepper
- Mix together to make the sauce.
- Stuff the spinach and ricotta mixture into the cannelloni.120 g cannelloni
- Put half the tomato sauce into an ovenproof dish.
- Place the stuffed cannelloni on top and add the remaining sauce.
- Top with Mozzarella and bake for 15 minutes.25 g Mozzarella
Notes
Nutrition
