Cheese Dishes: Cannelloni with Spinach and Ricotta Filling

Cannelloni with Spinach and Ricotta Filling


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


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.


  • Cheese Dishes
  • 1h 10 Preparation/cooking time: ca. 50m + Bake: ca. 20m
  • Servings For 4 people
  • Nutrition 474 Kcal