Spinach Cheese Cannelloni

Spinach Cheese Cannelloni


535 people made this

This ricotta-stuffed cannelloni recipe can be made ahead and refrigerated overnight before baking. Very filling and great served with a salad and garlic bread.


Serves: 6 

  • 425g ricotta cheese
  • 300g frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup minced onion
  • 1 egg
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups grated mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 (800g) jars spaghetti sauce
  • 1 1/2 cups (375ml) water
  • 250g large cannelloni shells

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Preheat oven to 180 degrees C.
  2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
  3. Spread 1 cup sauce in the bottom of a 20x30cm baking dish. Stuff uncooked cannelloni shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
  4. Bake in preheated oven for 45 to 55 minutes, or until pasta is soft.

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