Spinach Ricotta Cannelloni Recipe

Serves 2-3


125g Casalare Cannelloni 

1/2C Grated Parmesan Cheese 



1Tbsp Extra Virgin Olive Oil 

2 cloves of Garlic, minced 

1/2 Onion, finely diced 

1Tbsp Caster Sugar 

800g Tomatoes, diced 

5-6 fresh Basil Leaves 

1tsp Salt 

Pepper to taste 


1Tbsp Extra Virgin Olive Oil 

300g Spinach, washed and cut into 2-3cm 

250g Ricotta Cheese 

2Tbsp Grated Parmesan Cheese 

1 pinch of Nutmeg Powder 

Salt and Pepper 


Preheat the oven to 180-190C. In a pan, drizzle olive oil and cook spinach (Do not overcook, stem should be little crunchy). Salt and pepper to taste. Transfer it into a bowl and set aside. 

TOMATO SAUCE - in the same pan, heat oil, add onion and garlic, sauté until onion is translucent, add diced tomato, caster sugar, stir and simmer for about 15-20 minutes until sauce thickens. Add basil leaves, salt and pepper to taste. 

FILLING – add to the spinach bowl, ricotta, parmesan, nutmeg and mix through. Salt and pepper to taste. Spoon the filling into a piping bag (or a plastic bag), cut the tip and squeeze the filling into the cannelloni tubes. 

In a baking dish, spread thin layer of the tomato sauce, lay the cannelloni tubes side by side on top. 

Pour the remaining sauce over the tubes evenly, sprinkle with parmesan and mozzarella. 

Bake in the oven for roughly 25-30 minutes until the surface is golden brown and the cannelloni tubes are cooked through (cover with tin foil and continue baking if the top browns and the tubes aren’t cooked through). Serve and enjoy!

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