Ricotta and Spinach Cannelloni with Tomato Sugo

Ricotta and spinach canneloni with tomato sugo shown after removing from oven

Brought to you by Jamie Rodda

Cooking Time: 35-40 mins 

Ingredients for Ricotta and Spinach Cannelloni

• ¼ cup (60ml) extra virgin olive oil
• 175g baby spinach
• 1 garlic clove, chopped
• 500g ricotta
• 2 eggs, lightly beaten
• ½ tsp grated nutmeg
• ¾ cup (60g) grated parmesan cheese, plus extra to serve
• 1 onion, chopped
• 700g jar tomato passata
• 16 cannelloni shells
• 200g grated mozzarella
• Chopped flat-leaf parsley to serve.

Instructions for Ricotta and Spinach Cannelloni

  1. Preheat oven to 180°C
  2. Heat 1 tbs oil in a large frypan over medium-high heat. Add the spinach and cook for 1 minute, tossing, then add the garlic and cook 1-2 minutes until spinach is wilted. Remove from pan and cool. Squeeze out excess liquid, then roughly chop.
  3. In a bowl, combine the spinach with the ricotta, egg, nutmeg and ½ cup (40g) parmesan. Season.
  4. Heat remaining 2 tbs oil in a saucepan over medium heat. Add the onion and cook 2-3 minutes, then add the passata and cook for 10 minutes until reduced.
  5. Pipe or spoon the ricotta mixture into the cannelloni shells. Spread a few tablespoons of the tomato sauce in a baking dish, then lay the shells into the dish and top with remaining tomato sauce. Pour over 100ml water then top with ¼ cup (20g) parmesan and the mozzarella.
  6. Cover with foil and bake for 25 minutes. Remove foil. Increase heat to 200°C. Bake, uncovered, for a further 10-15 minutes or until golden.
  7. Serve topped with parsley and extra parmesan.




Freia Jensen

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