Cannelloni with Spinach and Ricotta Filling

1hr 10m
Preparation/cooking time: ca. 50m + Bake: ca. 20m

For 4 people

Nutritional Information

Contains 474 Kcal


  • 16 cannelloni noodles
  • saltwater, boiling
  • 1 shallot, finely chopped
  • 1 clove of garlic, pressed
  • 500 g leaf spinach, chopped
  • 1 tbsp. olive oil
  • 250 g ricotta cheese
  • 100 g grated Parmesan
  • a little pepper
  • 1 tsp. salt
  • a little nutmeg
  • 750 g beef tomatoes, peeled, cut into small cubes
  • 1 tsp. sugar

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  • Pre-cook the pasta in boiling salted water for approx. 2 mins., remove, lay out on a damp cloth. Heat the oil in the same pan. Sauté the shallot and garlic. Add the spinach, sauté for about another 2 mins., remove and allow to cool in a large bowl. Stir in the Ricotta and Parmesan, season.
  • Heat the oil and sauté the shallot and garlic. Add the tomatoes, season. Cover and simmer the sauce over a medium heat for approx. 20 mins.
  • Filling: using a teaspoon, stuff the cannelloni with the spinach & Ricotta mixture. Place half the cannelloni in the moulds. Top with half the tomato sauce. Repeat the process.
  • Bake for approx. 20 mins. in the centre of an oven preheated to 200°C.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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