Spinach and Ricotta Cannelloni

By May 17, 2018June 30th, 2020Pasta/Rice, Vegetarian/Vegan
Ricotta Cannelloni by cooing meals for one

This tasty vegetarian, gooey, cheesy dish will simply delight


  • 4-6 cannelloni tubes
  • dash oil
  • 10g butter
  • 1 small clove garlic, crushed
  • ½ small brown onion, chopped
  • ⅓ cup water 
  • 1½ tomatoes
  • 2 teaspoon tomato paste
  • ¼ cup fresh basil
  • salt and pepper
  • 60g tasty cheese
  • 30g parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Spinach Filling

  • 3 stalks of spinach, chopped
  • 10g butter
  • 1 small clove garlic
  • ½ small onion, chopped
  • 150g ricotta cheese
  • 50g grated tasty cheese
  • salt and pepper


  • Cook the cannelloni tubes according to the packet, drain and rinse, then fill with the spinach filling

Spinach filling:

  • In a small saucepan melt the butter over medium heat, add the garlic and onion and cook until tender and opaque.
  • Wash the spinach and drain well, add to the onion mix and cook over medium heat until spinach  wilts
  • Stir in ricotta and tasty cheese  
  • Season to taste and blend until smooth
  • Place mixture into a piping bag or plastic bag cut the corner and squeeze the filling into the cannelloni tubes
  • Lay them in a small baking tray, pour the tomato mixture over the tubes and cover with foil, cook for 25 minutes in a moderate oven

Meanwhile make the sauce, melt the butter in a medium saucepan, add the garlic and onion and cook until the onion is tender and opaque

  • Mix the water, tomatoes, tomato paste and basil together and add to the onion mix, bring slowly to a simmer, cook for 10 minutes, season to taste
  • Blend to a smooth consistency, pour the sauce mixture over the cannelloni tubes, cover the dish with foil
  • Bake in moderate oven for 20 minutes, remove the foil and sprinkle the cheese and parsley mixture over the top and place back in oven to cook for a further 10 minutes, or until cheese melts and browns

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