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Home » All Recipes » Easy Midweek Meal Ideas » Super Simple Spinach and Ricotta Cannelloni

All Recipes Easy Entertaining Easy Midweek Meal Ideas Main Courses Vegetarian & Vegan

Super Simple Spinach and Ricotta Cannelloni

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Quick, easy and delicious, this Super Simple Spinach and Ricotta Cannelloni makes the perfect easy midweek meal served with a simple side salad. #cannelloni #spinach #ricotta #spinachandricotta #spinachandricottacannelloni #tomatosauce #cheesesauce #easymidweekmeals #easyentertaining #easymeals #midweekmeals #easydinners #dinnertonight #dinnertonite #familydinners #familyfood #easypeasyfoodie #cookblogshare

Quick, easy and delicious, this Super Simple Spinach and Ricotta Cannelloni makes the perfect stress-free midweek meal, served with a simple side salad.

Super Simple Spinach and Ricotta Cannelloni

 

Super Simple Spinach and Ricotta Cannelloni

Think making your own Spinach and Ricotta Cannelloni is hard? Well, think again… my version is quick and easy. It takes just 45 minutes from start to finish (and almost half of that is in the oven!)

Simply mix up a delicious filling of spinach, ricotta, lemon juice, basil and parmesan, then spoon or pipe the mixture into cannelloni tubes (you can buy these from most supermarkets – if you can’t, use fresh lasagne sheets instead.)

Place the filled cannelloni on a bed of garlicky tomato sauce, top with more of the tomato sauce, then pour over my quick and easy cheese sauce. 

Scatter with more parmesan and bake in the oven for 25 minutes, until it achieves bubbly browned perfection.

Super Simple Spinach and Ricotta Cannelloni

 

Or make spinach and ricotta lasagne…

As a variation, you could use the same ingredients but turn them into a spinach and ricotta lasagne instead. Get to the end of step 8 and then layer up half the tomato sauce, then half the spinach and ricotta mixture, then a layer of lasagne sheets, repeat and then pour the cheese sauce over the top. Sprinkle over a little extra parmesan and then continue from step 10 of the recipe.

Super Simple Spinach and Ricotta Cannelloni

 

What to serve with Spinach and Ricotta Cannelloni?

This Spinach and Ricotta Cannelloni is perfect served with a simple green salad and, if you are feeling extra hungry, some crusty white bread or garlic bread too.

 

What to drink with Spinach and Ricotta Cannelloni?

Spinach and Ricotta Cannelloni pairs well with both red and white wines. It goes well crisp, fresh whites, such as Pinot Grigio, Sauvignon Blanc and lighter styles of Chardonnay. Or, if you prefer red, try a Montepulciano d’Abruzzo, Sangiovese or Merlot.

Super Simple Spinach and Ricotta Cannelloni

 

Can you reheat Spinach and Ricotta Cannelloni?

Absolutely! Place any leftovers in a plastic lidded container and pop it in the fridge, where it will keep for up to 3 days. To reheat, preheat your oven to 200C (180C fan / gas mark 6 / 400F). Place the cannelloni in an oven dish and cover with foil. Reheat in the oven for 15-20 minutes or until piping hot all the way through. 

 

Can you freeze Spinach and Ricotta Cannelloni?

Yes – and it’s a great one to make in advance and freeze. Or why not make 2 at the same time? Eat one the day you make it and put the other one in the freezer.

Place the cooked and cooled Spinach and Ricotta Cannelloni in a sealed container (for example, you could cover the entire oven dish tightly in foil) and pop it into the freezer, where it will keep for up to 1 month. 

Defrost in the fridge for 24 hours, then reheat as above. 

 

If you like this recipe…

…you might also like:

  • Easy Peasy Beef Lasagne
  • Easy Tomato Pasta
  • Super Simple Macaroni Cheese
  • Gargano Pasta with Spinach and Blue Cheese Sauce
Super Simple Macaroni Cheese

Super Simple Macaroni Cheese

  

Super Simple Spinach and Ricotta Cannelloni
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5 from 2 votes

Super Simple Spinach and Ricotta Cannelloni

Quick, easy and delicious, this Super Simple Spinach and Ricotta Cannelloni makes the perfect easy midweek meal served with a simple side salad.
Prevent your screen from going dark
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Calories 739kcal
Author Eb Gargano

Ingredients

Metric - US Customary

Spinach and Ricotta Cannelloni

  • 500 g fresh spinach
  • 250 g ricotta cheese
  • Zest and juice of half a lemon
  • 6 basil leaves roughly torn
  • 25 g parmesan grated
  • 12 cannelloni tubes (or fresh pasta sheets - see note 1)
  • Salt and pepper

Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves peeled and sliced finely
  • 2 400g tins chopped tomatoes

Cheese Sauce

  • 30 g butter
  • 25 g plain flour
  • 250 ml milk
  • 25 g parmesan
  • Pinch of nutmeg

Instructions

  • Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
  • Place a large colander in the sink. Put the spinach in the colander and pour over enough boiling water to wilt the spinach. Leave to drain and cool.
  • Next, gently fry the sliced garlic in a tablespoon of olive oil for a minute or two. Do not allow the garlic to colour. Tip in the 2 tins of tomatoes and bring the sauce to the boil. Turn off the heat and leave.
  • Next make the cheese sauce. Melt the butter in a medium sized pan on a low heat. When the butter is foaming, add the flour and stir until it’s mixed in. Then keep cooking for 2 minutes, stirring frequently.
  • Very gradually add the milk, stirring constantly. Make sure each bit of milk is incorporated before you add the next bit. If you do this slowly on a very low heat, you should end up with a smooth sauce with no lumps. However, if it does go wrong for any reason, you can always use a whisk to beat out the lumps.
  • When all the milk is incorporated, turn off the heat and add the parmesan, nutmeg, salt and pepper.
  • The spinach should now be cool enough to handle. Squeeze the spinach in your hands to get as much of the water out as you can, roughly chop it and then tip the spinach into a bowl.
  • Add the ricotta, basil, lemon zest and lemon juice to the spinach and mix together. Season with salt and pepper to taste.
  • To assemble the cannelloni: pour half the tomato sauce into a large ovenproof dish (big enough to fit 12 cannelloni tubes on one level.) Fill each cannelloni tube with about 2 tablespoons of mixture, using a teaspoon or piping bag. Arrange the tubes in the dish. Pour over the remaining tomato sauce and then the cheese sauce, ensuring all the cannelloni tubes are well covered with sauce.
  • Bake for 20 minutes until golden and bubbling. Serve with a side salad and some garlic bread too, if you fancy.

Notes

  1. If you can't get hold of cannelloni tubes, use fresh lasagne sheets instead. Fill each lasagne sheet with about 2 tablespoons of mixture and roll into tubes. Arrange the tubes in the dish, seam side down, then continue with the recipe as written. 
  2. Suitable for freezing.
  3. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Super Simple Spinach and Ricotta Cannelloni
Amount Per Serving
Calories 739 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g81%
Cholesterol 155mg52%
Sodium 752mg33%
Potassium 1484mg42%
Carbohydrates 95g32%
Fiber 6g25%
Sugar 9g10%
Protein 34g68%
Vitamin A 12711IU254%
Vitamin C 69mg84%
Calcium 562mg56%
Iron 10mg56%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Pin Super Simple Spinach and Ricotta Cannelloni for later

Quick, easy and delicious, this Super Simple Spinach and Ricotta Cannelloni makes the perfect easy midweek meal served with a simple side salad. #cannelloni #spinach #ricotta #spinachandricotta #spinachandricottacannelloni #tomatosauce #cheesesauce #easymidweekmeals #easyentertaining #easymeals #midweekmeals #easydinners #dinnertonight #dinnertonite #familydinners #familyfood #easypeasyfoodie #cookblogshare

 

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8 Comments

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Comments

  1. Maureen says

    12th July 2015 at 12:59 pm

    Made this yesterday for guests and was really impressed with how easy it was to put together and made a really impressive dish!, (even thought my husband complained at the the lack of meat he came back for seconds!). Lamb roast for today and looking forward to how it turns out!
    Thanks Eb!

    Reply
    • Eb Gargano says

      12th July 2015 at 3:25 pm

      Thank you for your kind comments! I’m so glad you enjoyed the cannelloni. Let me know how the lamb turns out!

      Reply
  2. Jenny Walters says

    8th March 2020 at 1:40 pm

    I have always wanted to make cannoloni! This recipe looks and sounds delicious! Great one to make up ahead. Will definitely have a go. It looks like fun! Thanks so much for sharing with #CookBlogShare

    Reply
    • Eb Gargano says

      9th March 2020 at 1:42 pm

      Oh it’s very easy! You definitely should 😀 Eb x

      Reply
  3. Moira Webster says

    27th February 2021 at 5:14 pm

    Made this today to freeze for my son.
    Tried half of one and it was delicious I topped with grated mozzarella and accidentally added a whole lemon zest and juice. I added half a teaspoon of oregano to the tomato sauce.
    It is one I will definitely make again for non meat eaters .

    Reply
    • Eb Gargano says

      1st March 2021 at 11:52 am

      Aw, yay! So pleased you liked this so much. Thanks for the lovely feedback! Eb 🙂

      Reply
  4. Trish says

    30th September 2022 at 8:46 pm

    I cut the recipe down, because it’s just the 2 of us. I made the full tomato sauce recipe but made half of the spinach filling and cream sauce.
    I am a bit surprised that there is no mozzarella.
    Hubby liked them, and the cream sauce contrast to the tomato sauce.
    I’m saving this recipe to be sure. Thank you!

    Reply
    • Eb Gargano says

      3rd October 2022 at 9:03 am

      So good to hear! No mozzarella to keep things simple (and keep the calories down a bit!) But you can of course add mozzarella in too if you want to. Thank you so much for leaving a review… and especially for the 5 star rating! Eb 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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